It comes from within one of the world's ugliest fish but don't let that technicality deter you. Ankimo, otherwise known as monkfish liver, is an oft-overlooked gem of Japanese cuisine that offers interesting textures and taste combinations--a rewarding experience for the discerning palate. It's a dish you'd more likely find at true Japanese restaurants (ones frequented by mainly Japanese patrons) but if you see it on the menu, do yourself a favor and order it at least once. Ankimo is … more
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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.