Tasty and refreshing anytime of the year or day!
One of my fav’s: Ankimo (Monkfish Liver)
Within the basic Ankimo dish, the liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. Ankimo is often served with chili-tinted grated daikon radish, thinly sliced green onions and ponzu sauce.
Ankimo is considered one of Chinmi (delicacies) of Japan.
Photo(s) by me @ Sushi-Gen (http://sushigenla.com)
Sushi Gen422 E Second St
Los Angeles, CA 90012
(213) 617-0552
