Sushi Master by Nick Sakagami

Author:Nick Sakagami
Language: eng
Format: epub
Publisher: Quarry Books
Published: 2019-07-15T00:00:00+00:00

◁ Ankimo with Dashi Daikon

Ankimo, or monkfish liver, is a healthier and more humane alternative to foie gras because you don’t have to push feed down the throat of a monkfish. Monkfish can swim all over the ocean with their unique “lantern” light so they can catch food in pitch black, deep on the ocean bottom. The base color of an ankimo is a peachy cream color; those with lots of large orange spots on the surface and inside are the tasty ones. It is a good choice to use in onigiri. This recipe is for a soup version, but for a more traditional preparation, see Chef Masayuki Furukawa’s Master Variation at left.

INGREDIENTS

About 11/2 ounces (40 g) fresh ankimo (monkfish liver)

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