Rolled monkfish liver, gently steamed and served cold, melting and briny. The ponzu sauce, grated daikon, and scallion provide the classic acidity, freshness, and sharp edge of a Japanese izakaya.
Ingredients
- 500 g trimmed fresh monkfish liver
- 10 g coarse grey salt
- 80 ml Japanese cooking sake
- 1 leaf dried kombu seaweed
- 120 ml Japanese ponzu sauce
- 250 g fresh daikon radish
- 1 tsp ichimi togarashi or shichimi togarashi
- 2 pieces fresh scallion
- 1 pinch fine salt
Method
- Carefully devein the monkfish liver using the tip of a knife or tweezers, pulling out the dark blood vessels without crushing it; the flesh should remain supple and clean.
- Sprinkle the liver with coarse salt and let it purge in the refrigerator until a little moisture beads on the surface and the briny smell mellows out.
- Rinse it gently, pat it thoroughly dry, then drizzle with sake; let marinate in the refrigerator until it smells clean, slightly sweet, and free of any sharp bitterness.
- Place the liver on heat-resistant plastic wrap or cheesecloth, lay the kombu against the meat, then roll it up very tightly into an even cylinder; the ends must be securely twisted shut.
- Steam gently until the roll feels firm to the touch but remains tender in the center; avoid a rolling boil that would make the liver grainy.
- Let it cool slightly in its wrapper, then chill it completely in the refrigerator until the cylinder can be sliced cleanly without collapsing.
- Grate the daikon, squeeze it gently to remove excess water, then season it with a pinch of fine salt and the chili; it should remain juicy, fresh, and slightly spicy.
- Slice the cold ankimo into thick rounds, arrange on ceramic plates, drizzle with ponzu sauce, then serve with the spiced daikon and finely sliced scallion.
Nutrition
Per serving
- Energy
- 606.9 kcal
- Protein
- 16.57 g
- Carbohydrate
- 6.24 g
- Fat
- 55.44 g
- Fibre
- 2.38 g
- Calcium
- 32.62 mg
- Iron
- 0.43 mg
- Magnesium
- 19 mg
