Ankimo served on a blue plate.


Course: Appetizer
Cuisine: Japanese
Keyword: liver, monkfish
Prep Time: 20 minutes
Total Time: 20 minutes
Author: Nami

Known as the foie gras of the sea, Ankimo is steamed monkfish liver, which is considered a delicacy in Japan. This dish is often offered as an appetizer in Japanese restaurants, but you can easily make it at home if you can find packaged ankimo in your local grocery store.




  1. Gather all the ingredients.
    Ankimo Ingredients
  2. Soak dried wakame seaweed in water for 10 minutes, or until rehydrated.
    Ankimo 1
  3. Grate daikon radish.
    Ankimo 2
  4. Gently squeeze water out, leaving some moisture (don’t dry it out completely).

    Ankimo 3
  5. Add ½ tsp Ichimi Togarashi and mix together.
    Ankimo 4
  6. Take out Ankimo from the package. Thinly slice the Ankimo, roughly ¼ inch thickness. I served 3 slices for each person.
    Ankimo 5
  7. Serve the Ankimo on a plate, garnish with shiso, wakame, and grated and seasoned daikon. Serve chilled.
    Ankimo 6

Recipe Notes

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.


Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.