Steamed Monkfish Liver with Ponzu from The Sushi Experience by Hiroko Shimbo
If you love foie gras, you should certainly try this monkfish liver, which in Japan inspires the same kind of affection and respect as foie gras in Europe and America. Monkfish liver is cooked by s...
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Ingredients
- About ¼ cup momiji oroshi (spiced grated daikon radish)
- About ½ cup ponzu sauce
- About 2 tablespoons chives, cut into thin rings
- Sea salt
- 1 pound monkfish livers (about 2 pieces; size varies)
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