Ankimo, Monkfish Liver Foie Gras

Ankimo is a liver of monkfish which is appreciated as Japanese traditional winter delicacy. It is not too difficult to make this fancy appetizer to swoon your guests.

IMG_1348

What you need
Fresh monk fish liver
Sake
Soy sauce

What to do;

1) First, buy a fresh monkfish liver from a good fish store. Size may vary, but buy a whole liver.

IMG_1333

2) Put the liver in a bowl and place it under slowly running cold water for 10 minutes.

3)Take off as much visible blood vessels as you can do with using a small, sharp knife. This may sound easy but it is actually difficult because the liver is very soft. Do not try too hard if the liver is getting crumbling.

IMG_1335

4) Place a cleaned liver in a bowl, and add 1-2 tbs of soy sauce. Toss gently to coat the liver with soy sauce, and leave for 5 minutes.

IMG_1336

Soy sauce is a great help to make the liver less fishy.

5) Rinse the liver with some sake for washing off the soy sauce. But you don’t have to use cups of sake. 1/3-1/2 cup is well enough.

6) Wrap the liver tightly in aluminum foil, rolling it up into a tube.

IMG_1338

7) Prepare a steamer. When the water is boiling rapidly, place the roll and cover tighly.

IMG_1340

Steam over high heat for 5 minutes, then reduce the heat to medium and steam for 12-15 minutes more, depending on the size of the liver.

If you do not have a steamer, a steamer basket will be a good alternative. If you do not have either, probably you can place a small ceramic container in a bigger pot, add water to boil, then place a flat plate on the small container and cover the big pot. Well, look at the following movie (about 2:40-).

8) Let the liver cooled, and store in a fridge overnight or until completely chilled.

9) When it is chilled and set firm, open the foil.

IMG_1343

10) Slice into your preferred thickness.

IMG_1346

11) Serve it with Ponzu sauce and some garnishing, such as scallion and red pepper.

IMG_1348

If you like duck foie gras, you will love this for sure! Enjoy with fine sake.

Easy Ponzu Sauce
2 oz Vinegar (rice, white wine, apple or malt vinegar)
2 oz Freshly squeezed orange or tangerine juice
3 oz Soy Sauce
1 tbs Freshly squeezed lemon juice
3 tbs Sake
1 ts Honey

Mix all ingredients well.

I have this recipe in Japanese, too!
あん肝蒸し

Advertisements

2 thoughts on “Ankimo, Monkfish Liver Foie Gras

  1. Pingback: あん肝蒸し | お料理ダイスキ!ニューヨークおうちごはん

  2. Pingback: Monkfish Liver - A Food A Day

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s