Ankimo - Monk Fish Liver with Ikura

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)-

Ingredients?

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

Ponzu sauce

How?

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.

That's it!

Almost or exactly the same as the one you get at a sushi joint!

Cindy's Rating: 8

Stir Fry Spinach

Let's eat healthier during this swine flu outbreak period!

Stir Fry Spinach-

Ingredients?

One bundle of spinach

1 tablespoon of fried shallots

3 cloves of garlic (peeled, thinly sliced)

Sea salt

Olive oil

1 tablespoon of ponzu sauce

(or just substitute it with some lemon juice or orange juice, and use more salt)

How?

Wash and dry the spinach, remember to cut off the bottom part of the stem,

Set aside.

Drizzle some olive oil in the pan and toss in the garlic slices and the fried shallots,

Sprinkle some salt and cook for a little bit.

Before the garlic gets burned, toss in the spinach,

As it starts to wilt, add one tablespoon of ponzu sauce, or add the substitutes listed above.

Give it a quick stir, cook for about 2 minutes, this dish is ready!

Cindy's rating: 8

Pretty refreshing!