I had the most fortunate opportunity to try monkfish liver at a Japanese restaurant a few weeks ago.Â Also known as ankimo:
“The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. Ankimo is often served with chili-tinted grated daikon radish, thinly sliced green onions and ponzu sauce.
Ankimo is considered one of the Chinmi (delicacies) of Japan.”
It melts in your mouth like a buttery pate, yet with a light touch of a seafood scent.Â The richness and enjoyment just exploads in your mouth!Â Ankimo can’t be described easily — try for yourself!
If you’ve tried ankimo before, leave a comment and let me know what you thought of it! =)