Ingredients
Instructions
- Gently clean the monkfish liver and remove any visible blood vessels and membrane
- Create a brine by mixing water salt and sake Soak the liver in this mixture for 1 hour in the refrigerator
- Remove liver from brine pat dry thoroughly with paper towels
- Wrap the liver tightly in plastic wrap removing air pockets then wrap in aluminum foil Make small holes in both wrappings
- Steam the wrapped liver for 20 minutes turning once halfway through
- While liver is steaming combine soy sauce sake mirin and kombu in a pot Bring to a boil
- Add bonito flakes to the sauce reduce heat and simmer for 10 minutes
- Strain the sauce and add citrus juice mixture and rice vinegar Adjust seasoning to taste
- Let the liver cool completely in the refrigerator for at least 2 hours
- Grate the daikon radish and finely chop the green onions
- Slice the chilled monkfish liver into 1cm thick pieces
- Serve the liver slices with ponzu sauce garnished with grated daikon green onions and pink peppercorns
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