Ankimo
User Reviews
4.4
14 reviews
Good
Ankimo
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Known as the foie gras of the sea, Ankimo is steamed monkfish liver that‘s considered a delicacy in Japan. It‘s easy to make this restaurant-quality appetizer at home with packaged ankimo from the Japanese grocery store.
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Ingredients
- ½ package ankimo
- 4 shiso leaves aka perilla, ooba
- 1 Tbsp dried wakame seaweed
For the Seasonings
- ponzu
- 1½ inches daikon radish
- ½ tsp Japanese chili pepper ichimi togarashi
Instructions
- Gather all the ingredients.
- Soak 1 Tbsp dried wakame seaweed in water for 10 minutes, or until rehydrated.
- Meanwhile, peel and grate 1½ inches daikon radish.
- Gently squeeze out most of the liquid from the grated daikon, leaving some moisture (don’t dry it out completely).
- Add ½ tsp ichimi togarashi (Japanese chili pepper) and mix together.
- Remove ½ package ankimo from the packaging. Thinly slice the ankimo, roughly ¼ inch thick. I served 3 slices per person.
- Serve the ankimo on individual plates. Garnish the plates with the 4 shiso leaves (perilla/ooba), wakame, and grated and seasoned daikon. Drizzle the grated daikon with ponzu. Serve chilled.
Nutrition Information
Show Details
Calories
436kcal
(22%)
Carbohydrates
16g
(5%)
Protein
10g
(20%)
Fat
29g
(45%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Sodium
349mg
(15%)
Potassium
37mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
18IU
(0%)
Vitamin C
3mg
(3%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 16g | 5% |
| Protein | 10g | 20% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 349mg | 15% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
14 reviews
Good
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