Japanese Foie Gras - Ankimo

One of the less known Japanese dishes is the Ankimo - the Monkfish or frogfish liver. Its an ugly looking fish but its meat packs a lot of flavor. The fish is a common ingredient in Japanese pot au feu - nabe. Meat from this fish is quite expensive, can be found in speciality gourmet grocery stores. Its one of my favorite appetizers when I go to a sushi bar. Dipped in ponzu sauce, this delicious delicacy has the same texture as duck liver pate - foie gras but the taste is not close. But the melt in your mouth ankimo which is pink - orange in color hardly has an oceanic taste as one would expect. The liver is steamed for about 30 minutes then chilled before it is served. Nobu the famous Japanese restaurant prepares it over a citric vinaigrette made from a base of miso, lemon juice, red wine vinegar. I like it with Ponzu sauce - the traditional Japanese style of serving ankimo. So next time you order sushi, try this alternate sushi appetizer, you will not be disappointed.