Ankimo is often called foie gras of the sea. The liver of the monkfish resembles foie gras, without the fattiness. It's lighter in flavor and delicate on the palate. I am a big fan of foie gras so would never compare the two, but wanted to mention it here as this is how it is most often referred to. It's in season right now and is a great partner for sake or shochu.
Most Japanese monkfish liver is consumed at its harvest port so it’s very rare to find it in the market. Most monkfish liver in the market is imported from the USA or China. Monkfish liver from the USA is fresher than Chinese, and as a result the price is often double the price of Chinese monkfish liver.
It's very easy to cook at home, if you can get your hands on some.
First, remove the bloodline. Then salt the liver, let it sit for twenty minutes, and then remove the excess water. Sprinkle it with sake to rid it of its fishiness. Wrap it in aluminum foil in the shape of a sausage and tie up each end. Steam for twenty minutes. Cool it in ice water. Slice into thin slices. Serve with grated daikon radish and some citrus dressing and soy sauce. This is how the Japanese traditionally eat monkfish liver.
The photo is some ankimo we made recently. Shinji plated it with julienned myoga, kombu, daikon, and shiso.
The steamed monkfish liver can also be pan-seared with some olive oil like foie gras. This can then be served with a Western-style sauce.
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