Ankimo (monkfish liver)

Instructions

1. Rinse the liver under cold water, remove the veins and membranes, then sprinkle it with salt.
2. Let it rest for 20 minutes in the refrigerator, then rinse it again and pat it dry.
3. Wrap the liver in cling film, roll it into a log and seal the ends.
4. Steam it, lid on, for 15 to 20 minutes, until it is firm and an even color.
5. Let it cool completely, then refrigerate for at least 3 hours.
6. Cut it into thin slices, arrange them on plates with the grated daikon and chives, drizzle with ponzu and sprinkle with shichimi.