How to Make Perfect Grilled Monkfish With Lemon and Dill
How to Make Perfect Grilled Monkfish With Lemon and Dill
Apr 14, 2013
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Ankou (鮟鱇), also known as Monkfish. Despite it's grotesque appearance, Ankou is loved in Japan for its rich flavour and silky, delicate texture. Caught in cold waters, its meat stays firm yet tender with a deep savouriness that shines during the winter season. It's liver, called Ankimo, is known as the "Foie Gras of the Sea". At Umi Ka Shin, we serve it two ways. Ankou Nabe, a warm and comforting hotpot that brings out its natural sweetness. Ankou Karaage, lightly seasoned and fried to a crisp g
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Our latest seasonal dish celebrates balance and depth. Ankimo, the monkfish liver — often called the foie gras of the sea — is paired with Jiro persimmon, prized for its dense, honeyed sweetness at this time of year. A smooth, fragrant sesame sauce brings everything together, while crisp burdock adds an earthy crunch that lightens each bite. Reserve your seats and enjoy this winter favourite whilst it’s in season. #SushiMuni | Sushi Muni | Facebook
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