Main Dish TOP> MENU> Main Dish Ankimo (Monkfish Liver) Ramen Known as "Foie Gras of the Sea", this one-of-a-kind Japanese delicacy has a distinct flavour profile and texture. This indulgent recipe uses Ankimo lavishly to satisfy your gourmet palate. Cooking Time 15 mins. Cooking Skills Intermediate Product Ankimo Ankimo Paste (100 g) Serves: 2 Servings Adjust quantity to your preference Ingredients: [Ankimo Soup] Fish Broth 200 ml Sake (Cooking Wine) 1 Tbsp Ankimo 20 g Ramen Noodle 1 Serving Salt (to taste) Toppings: Steamed Ankimo (monkfish liver) 2 Slices Boiled Egg 1 Piece Green Onion 2 Tbsp (chopped) Ramen Kikurage 2 Tbsp Roasted Nori Seaweed 1/8 Sheet Cooking instruction: 1. Prepare Ankimo Soup - Prepare 200 ml Fish Broth by using Fish Scraps or pre-made broth. - Heat Fish Broth and add Sake. Cook for 30 minutes on low heat to prevent Boiling. - Pre-grind Ankimo by mashing with a spoon. Add to Broth and filter using Strainer. - Keep on low heat until serving. - Add Salt to taste, immediately before serving. 2. Once Ankimo Soup is ready, cook Noodle following package instructions. 3. Place Noodle in a bowl, add Soup, and Toppings. You may also like:
