Culinary Art Kitchen 2010.Feb.
Ingredients
| Monkfish liver |
150g |
| Salt |
2 tablespoons |
| Green onions |
1 stalk ... Finely chopped |
| Canola Flowers |
As needed ... Boiled and cut into 3cm lengths |
Ponzu Sauce
| Soy sauce |
2 tablespoons |
| Sake |
2 tablespoons |
| Mirin |
1/2 tablespoon |
| Vinegar |
2 tablespoons ... Lemon or yuzu juice can be added |
Momiji Oroshi
| Red chili pepper |
1 piece |
| Daikon radish |
150g |
Instructions
- Trim the sinews from the liver using scissors and clean it thoroughly with the tip of a knife. Wash with water, remove blood clots with a skewer, and sprinkle with salt. Let sit for 30 minutes.
- Rinse the liver from step 1, pat dry, and let sit for 10 minutes.
- Place the liver on a bamboo mat lined with plastic wrap, roll it up, and shape it. Wrap tightly in aluminum foil and pierce holes in the foil with a skewer.
- Steam the wrapped liver for 15 minutes. Let it cool completely before slicing into rounds.
- Plate the sliced liver, top with momiji oroshi, and drizzle with ponzu. Garnish with green onions and canola flowers.