Ankimo - Monk Fish Liver with Ikura

Craving for icy hold beer during this sizzling hot summer?

Let me show you something yummy that goes perfectly with Japanese beer!

Ankimo (monk fish liver with ikura)-

Ingredients?

1/2 can or 1 serving portion of monk fish liver

(you can find canned or fresh monk fish liver from Japanese supermarket)

1 tablespoon of ikura (salmon roe)

Some grated radish

Some finely chopped scallion

Ponzu sauce

How?

Simply lay the monk fish liver in a serving dish,

Drizzle some ponzu sauce and top with ikura.

Place about 2 teaspoon full of grated radish on top and sprinkle some chopped scallion.

That's it!

Almost or exactly the same as the one you get at a sushi joint!

Cindy's Rating: 8