Ankimo is Japanese for monkfish liver
Use Tate-jio ("seawater salting") Place the liver in salt-water bath (3,5% salt) for 30 minunts. Soak in sake or mirin for 10 minuts. After this, the veins and silver skin should be easier to remove.
Pat dry, roll liver into tube 4cm in diameter in plastic wrap, poke air holes and shape in bamboo mat or aluminium foil. Steam for 35-40 minutes. Let it cool to room temperature. Unwrap and cut into disks and serve with ponzu sauce.
posted by MMishka @ 9:29 PM
2 Comments
2 Comments:
Hi i was wondering do you know where i can find monkfish liver fresh from a source in the bay area? thanks!
Try Japantown :)
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