Ankimo
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| Type | Offal |
|---|---|
| Place of origin | Japan |
| Serving temperature | Hot, cold |
| Main ingredients | Monkfish liver |
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Script error: No such module "Nihongo". is a Japanese dish made with monkfish liver.
The liver is first rubbed with salt, then rinsed with sake. Any veins are removed, and then the liver is rolled into a cylinder, and cooked by steaming. Ankimo is often served with momiji-oroshi (chili-tinted grated daikon), thinly sliced scallions and ponzu sauce.[1]
Ankimo is considered one of the chinmi (delicacies) of Japan. It is listed at number 32 on The World's 50 Best Foods compiled by CNN Go.[2]
Preparations
Ankimo is most often consumed outside of Japan as sushi or sashimi. Inside Japan, ankimo is used in several meibutsu, regional delicacies, such as dobu-jiru, stewed ankimo and vegetables from Fukushima.[3]
Gallery
See also
References
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- ^ Page Module:Citation/CS1/styles.css has no content.Sawaisanyakorn, Troy (6 October 2004). "Liver of the monkfish: a controversial delicacy". SFGate. Archived from the original on 30 January 2010. Retrieved 10 March 2025.
- ^ Page Module:Citation/CS1/styles.css has no content."The World's 50 Best Foods". CNN Go. 2021-04-13. Retrieved 2021-05-31.
- ^ Page Module:Citation/CS1/styles.css has no content."Dobu jiru". kyodoryori-story, Ltd. Retrieved 2021-12-12.
