📝 About This Recipe
Known as the 'Foie Gras of the Sea,' Ankimo is a quintessential Japanese Izakaya delicacy prized for its rich, velvety texture and deep umami profile. This monkfish liver is meticulously cleaned, marinated in sake, and gently steamed to achieve a melt-in-your-mouth consistency that balances oceanic sweetness with savory depth. Served chilled with zesty ponzu and spicy garnishes, it represents the pinnacle of sophisticated Japanese seafood preparation.
🥗 Ingredients
The Monkfish Liver
- 500 grams Fresh Monkfish Liver (highest quality available, firm and bright pink)
- 2 tablespoons Sea Salt (for drawing out impurities)
- 1/2 cup Sake (Japanese Rice Wine) (for soaking and deodorizing)
The Poaching & Steaming Liquid
- 2 cups Water
- 1 piece Kombu (Dried Kelp) (approx 2x2 inches)
Classic Ponzu Sauce
- 4 tablespoons Soy Sauce (Japanese dark soy sauce)
- 3 tablespoons Rice Vinegar
- 2 tablespoons Yuzu Juice or Lemon Juice (freshly squeezed)
- 1 tablespoon Mirin
Traditional Garnishes
- 3 inch piece Daikon Radish (grated for Momiji Oroshi)
- 1 teaspoon Ichimi Togarashi (Japanese chili powder to mix with radish)
- 2 stalks Scallions (finely sliced into rings)
- 4-6 pieces Shiso Leaves (for plating)
- 1/4 cup Wakame Seaweed (rehydrated, for the base)
👨🍳 Instructions
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1
Begin by carefully removing the outer membrane and any visible blood vessels or veins from the monkfish liver using tweezers or a small paring knife. This is crucial for a clean flavor and smooth texture.
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2
Place the cleaned liver in a bowl and sprinkle generously with the sea salt. Gently toss to coat and let it sit for 20-30 minutes; the salt will draw out excess moisture and any 'fishy' odors.
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3
Rinse the salt off the liver under cold running water. Pat the liver completely dry with paper towels.
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4
Submerge the liver in a bowl with the 1/2 cup of sake. Let it marinate for 15-20 minutes to further infuse it with aroma and tenderize the proteins.
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5
Drain the sake and pat the liver dry once more. Lay out a large piece of high-quality plastic wrap, then place a sheet of aluminum foil over it.
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6
Place the liver pieces in the center, arranging them into a rough log shape. Roll the plastic wrap tightly around the liver, twisting the ends like a candy wrapper to create a uniform cylinder about 2 inches in diameter.
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7
Wrap the plastic cylinder tightly in the aluminum foil, securing the ends well. Use a toothpick to poke 3-4 tiny holes through the foil and plastic to allow steam to penetrate and excess fat to escape slightly.
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8
Set up your steamer. Place the kombu in the water below the steamer basket to lightly scent the steam. Once the water is boiling, place the liver roll in the basket.
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9
Steam on medium-low heat for 25-30 minutes. Do not rush this; a gentle steam ensures the liver remains creamy rather than rubbery.
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10
Remove the roll from the steamer and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow the fats to set and the flavors to mature.
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11
Prepare the Momiji Oroshi by mixing the grated daikon with the Ichimi Togarashi until it turns a vibrant orange-red.
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12
In a small bowl, whisk together the soy sauce, rice vinegar, citrus juice, and mirin to create the ponzu sauce.
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13
To serve, unwrap the chilled liver roll and slice it into 1/2 inch thick rounds using a very sharp, slightly wet knife.
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14
Place a shiso leaf on a small plate, top with a small bed of wakame, and lay 2-3 slices of ankimo on top. Garnish with a dollop of Momiji Oroshi and a sprinkle of scallions.
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15
Drizzle the fresh ponzu sauce over the liver just before serving to maintain the brightness of the dish.
💡 Chef's Tips
Always source the freshest liver possible; it should smell like the ocean, not 'fishy.' If the liver pieces are small, don't worry—the rolling process will compress them into a single uniform torchon. Be very thorough with removing the veins, as they can become tough and bitter after steaming. For an extra-smooth texture, some chefs soak the liver in milk for 1 hour before the sake soak to remove any bitterness. When slicing, wipe your knife with a damp cloth between every cut to ensure clean, professional-looking rounds.
🍽️ Serving Suggestions
Pair with a dry, cold Junmai Ginjo Sake to cut through the richness of the liver. Serve alongside a glass of crisp Japanese lager for a classic Izakaya experience. Accompany with a side of pickled ginger (Gari) to cleanse the palate between bites. Try a small pour of peaty Japanese Whisky if serving as a late-night savory snack. Add a tiny dot of fresh wasabi on top for an extra kick of heat.