#monkfish liver

[ramen-tokyo]

ラーメン二葉（Futaba）「濃厚蟹あん肝そば」

✔️Store name / Menu

✔️Nearest : 荻窪駅

[omakasemama]

Monkfish liver and sushi dinner! Sweet shrimp, salmon, octopus, ikura and of course Uni!

[ankimolover181]

20,000 attack speed ankimo tearing it up stunlocking bitches left and right. My beloved.

[ovenbirdonwheels]

Ankimo (Japanese Monkfish Liver Rolls)

I managed to get my hands on some really fresh monkfish liver last weekend, so I made Ankimo for the first time in my life. 

The process of preparing Ankimo is pretty exacting. You’ll want about 1kg of monkfish liver to make four 15-cm long, 3-cm wide rolls. which are then steamed quickly and served with ponzu and spring onions. 

Ingredients

1kg Monkfish Liver, cleaned

Sea salt (fine grained)

2 liters of 1:10 parts vinegar vs water

Cling wrap and aluminium foil

Ponzu

Spring onions 

The first step is to remove the veins and membrane on the liver. This is painstakingly done by hand, with a fish tweezer. If the veins and membranes aren’t removed, they’ll become tough chewy bits in the liver after they are steamed. I also had to examine the liver closely to look out for roundworms or tapeworms which may infect the organ. Monkfish is a white fish, and having tapeworm or roundworm infestations is pretty common. Thankfully, the batch of liver I used was clear of them.

The liver is then dusted liberally with salt on both sides in a baking dish. I clingwrapped the baking dish and let the liver sit in the fridge for about 40 minutes. The salt extracts most of the liquid out of the liver, and with it, a lot of the fishiness. After this step, the liver is washed in running water, then soaked in a 1 part Japanese vinegar to 10 part water solution for 30 minutes. 

Once that is done, the liver is quickly dried using a kitchen towel. Laying out a length of cling film, I arranged three pieces of the liver breadth wise, sprinkled it with sake, and rolled it into a cylindrical shape, packing it as closely and tightly as I could. an external layer of aluminium foil is then used to wrap the batons even tighter, packing the liver a few times. 

The batons are then steamed in a bamboo basket for 25 minutes, before being cut into rounds and drizzled liberally with spring onions and home made ponzu. Utterly decadent and delicious! 

[moskowitzs]

Monkfish Liver @ Hiro's Yakko-San

Via Foodspotting

[misochubs]

Ankimo: Monkfish Liver.

Sushi Gen, LA.