Ankimo Ponzu

Carefully clean the 500g Monkfish liver, removing any blood vessels, membranes, and green bile ducts. Generously sprinkle the cleaned Monkfish liver with 15g Salt and let it sit for 30 minutes to draw out impurities.

Rinse the Monkfish liver thoroughly under cold running water to remove all Salt and impurities. Pat dry with paper towels.

Place the Monkfish liver on a piece of plastic wrap or cheesecloth. Roll it tightly into a cylindrical shape, ensuring no air pockets. Secure the ends with kitchen twine.