Ankimo

It might be very hard to cook Ankimo if you don't live in Japan, but as we plan to have it again because is was sooooo good, here is our recipe. Ankimo is basically steamed anglerfish liver, and it tastes very much like a delicate foie gras, to be enjoyed with grated daikon and sake or white wine.


Serves 4-6 as an appetizer

1 fresh anglerfish liver
about 100ml soy sauce
about 100ml white wine


Rinse the liver in cold water, you can soak it for a few minutes. Gently remove the blood vessels without tearing the liver apart.
Put it in a clean plastic bag (a transparent freezing bag is fine), pour some soy sauce, mix gently and leave it for 1 minute.
Remove from the bag, pat the liver dry with kitchen towels, and put it in a second bag with white wine. Rinse gently with the whine, remove from the bag, and pat the liver dry with kitchen paper.
Lay it on aluminum foil and wrap it the longitudinal way. The liver can be slightly folded inside the aluminum foil, to form a regular cylinder. The foil should be rather tight. Seal it well and steam for 30 minutes.
Take the roll out from the steamer and let it cool down at room temperature. When it has cooled down, put it in the fridge for at least 2 hours.
Remove from the fridge about 15 minutes before serving. Cut slices about 1 inch thick, and serve with grated daikon and lemon dipping sauce.