Ankimo

Method

1. 1 Soak the fish liver in diluted salt water for 30 minutes, then rinse off any remaining blood.
2. 2 Gently remove all tendons and blood vessels from the liver; this step is crucial in determining its smoothness.
3. 3 Toss the liver with sake and salt, then let it marinate for 30 minutes.
4. 4 Wrap the liver tightly in plastic wrap to form a round shape, and tie both ends securely.
5. 5 Steam for 30 minutes, let cool, then refrigerate until firm, slice into rounds and serve with ponzu, grated radish, and green onions.

With an appliance

• Pressure cooker 50 min

  Replace step 5: steam the fish liver at low pressure for 15 minutes, then release the pressure naturally for 8 minutes, then let it cool and refrigerate before slicing.