Monkfish Liver with Ponzu (Ankimo Ponzu)
This is a recipe for the classic appetizer 'Ankimo Ponzu' featured in the anime 'Wakako Sake.' By cleaning the liver, rolling it tightly in aluminum foil, steaming it, and chilling it, you can achieve a rich, smooth, and creamy texture.
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🍳 Cooking Flow
Remove veins and blood from the monkfish liver, then treat with sake or salt to remove odors → Roll tightly into a cylinder shape using aluminum foil → Steam or steam-cook in a pan → Chill in the refrigerator to set before slicing → Serve with garnishes and ponzu sauce
Cooking Steps
Brief Cooking Order
Remove veins and blood from the monkfish liver, then treat with sake or salt to remove odors → Roll tightly into a cylinder shape using aluminum foil → Steam or steam-cook in a pan → Chill in the refrigerator to set before slicing → Serve with garnishes and ponzu sauce
Introduction
This is a recipe for the classic appetizer 'Ankimo Ponzu' featured in the anime 'Wakako Sake.' By cleaning the liver, rolling it tightly in aluminum foil, steaming it, and chilling it, you can achieve a rich, smooth, and creamy texture.
Step 1
Carefully remove veins and blood from the monkfish liver for preparation.
Step 2
Sprinkle with salt, pat dry with a paper towel, and soak in sake (or beer) to remove odors.
Step 3
Place the monkfish liver on aluminum foil, roll tightly into a cylinder, and twist both ends securely like a candy wrapper to shape.
Step 4
Bring water to a boil in a frying pan or pot, place a small plate or rack inside, set the liver roll on top, and steam.
Step 5
Once cooked through, remove from heat and chill thoroughly in the refrigerator to firm up.
Ingredients List
Important Notes
Thoroughly removing blood and thin membranes from the monkfish liver eliminates any gamey odor.
When steaming, wrapping the aluminum foil tightly ensures you can cut beautiful round slices.
The liver is prone to breaking when warm, so the key is to chill it thoroughly in the refrigerator before slicing.
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