Name: Ankimo (Monkfish Liver) Recipe
Prep time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: ½ pkg ankimo; 4 shiso leaves; 1 tbsp dried wakame seaweed; ponzu; ½ inch daikon radish; ½ tsp ichimi togarashi

Ankimo (Monkfish Liver) Recipe

How to Make Ankimo (Monkfish Liver)

Enjoy Japan's underrated delicacy in this quick and easy Ankimo recipe! Sliced monkfish liver is served with spicy daikon radish and savory wakame seaweed.

Prep: 20 mins

Total: 20 mins

Serves:

Ingredients

½ pkg ankimo
4 shiso leaves, perilla or ooba
1 tbsp dried wakame seaweed

For Seasonings:

ponzu
½ inch daikon radish
½ tsp ichimi togarashi, (Japanese chili pepper)

Instructions

Gather all the ingredients.
Soak dried wakame seaweed in water for 10 minutes, or until rehydrated.
Grate daikon radish.
Gently squeeze water out, leaving some moisture. Don’t dry it out completely.
Add Ichimi Togarashi to daikon radish and mix together.
Take out Ankimo from the package. Slice it thinly, roughly ¼-inch thickness.
Serve 3 slices of Ankimo on a plate, garnish with shiso, wakame, and grated and seasoned daikon.
Serve chilled and enjoy.