monk fish liver, salt, daikon, negi, ponzu
It is a Japanese dish made with monk fish liver. The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. Traditionally topped with grated daikon, negi and ponzu sauce. Ankimo is considered one of the chinmi (delicacies) of Japan.
Daikon ( 大根 )- a mild-flavored winter radish
Negi - Welsh onion
Ponzu ( ポン酢) - a citrus-based sauce commonly used in Japanese cuisine.
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