Craving for icy hold beer during this sizzling hot summer?
Let me show you something yummy that goes perfectly with Japanese beer!
Ankimo (monk fish liver with ikura)-
1/2 can or 1 serving portion of monk fish liver
(you can find canned or fresh monk fish liver from Japanese supermarket)
1 tablespoon of ikura (salmon roe)
Some grated radish
Some finely chopped scallion
Simply lay the monk fish liver in a serving dish,
Drizzle some ponzu sauce and top with ikura.
Place about 2 teaspoon full of grated radish on top and sprinkle some chopped scallion.
Almost or exactly the same as the one you get at a sushi joint!
Cindy's Rating: 8