Ankimo is the liver of the monkfish, the name coming from ANKOU
monkfish and Liver Kimo. Served cold with momijioroshi (red pepper
grated daikon) and Ponzu, it's a wonderful seasonal little treat.
Monkfish and its liver are a winter seasonal food in Japan, the
ANKOU NABE (Monkfish hot pot) being the most well known.
Salt Ankimo and let sit 30 minutes. Wash off salt and peel off thin
skin, removing and veins. Wash thoroughly in cold water to drain
blood. Wrap tightly in cheesecloth. It can look round or like a
sausage. Soak with a bit of Sake and Mirin and let sit 15 minutes.
Place wrapped Ankimo into steamer together with sliced shouga
(ginger) and scallions. Steam for 30-40 minutes. Let cool
overnight, then remove cheesecloth. Slice and serve with garnish.
(momijioroshi, chopped scallions, Ponzu).
There are numerous numerous recipes with minor variations but the
end result does not vary widely.
