Japanese Prepared Ankimo (Monkfish Liver)

Ingredients

• 5 Oz. Ankimo Tube - As much as you wish to serve

• 1 Chopstick – To remove the Ankimo from the packaging

• Pureéd Daikon Radish – 6 tablespoons

• Sliced Scallion – To garnish

• Sriracha – 2 tablespoons

• Ponzu Sauce – 8 tablespoons

Preparation

1. Push the Ankimo out of the tube using a chopstick

2. Cut 3/8 – ½ inch slices and place on your serving dish.

3. Prepare the signature sauce.

   1. Combine the pureéd radish, siracha, and ponzu sauce. 

   2. Take a spoonful of the sauce and serve on top of sliced Ankimo. Garnish with sliced scallions