Ankimo
From Wikipedia, the free encyclopedia
 Slices of ankimo | |
| Type | Offal |
|---|---|
| Place of origin | Japan |
| Serving temperature | Hot, cold |
| Main ingredients | Monkfish liver |
Ankimo (鮟肝) 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]
