Japanese Steamed Monkfish Liver with Ponzu

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A treasured Japanese delicacy, monkfish liver is gently steamed, chilled until silky, and served in delicate rounds topped with grated daikon and a bright citrus-soy ponzu. The result is a buttery, melt-in-your-mouth appetizer with the clean, oceanic richness the fish is prized for.

Nutrition Facts

Per serving (estimated)

• 195 kcalCalories
• 10 gFat
• 2.5 gSaturated Fat
• 4 gCarbs
• 0 gFiber
• 2 gSugar
• 18 gProtein
• 720 mgSodium
• 240 mgPotassium
• 20 mgCalcium
• 4 mgIron
• 8 mgVitamin C
• 1200 mcgVitamin A

Ingredients

For the monkfish liver

• 1 lb (450 g) fresh monkfish liver
• 4 cups cold water, for soaking
• 2 tbsp kosher salt
• 1/4 cup sake
• 2 tbsp mirin

For the ponzu dipping sauce

• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp yuzu or lemon juice
• 1 tbsp mirin
• 1 tsp toasted sesame oil (optional)

For the garnishes

• 1/2 cup finely grated daikon radish, lightly squeezed
• 1 tsp grated fresh red chili or to taste
• 2 scallions, thinly sliced
• 1 tsp toasted white sesame seeds

Directions

1. Soak the monkfish liver in the cold water for about 1 hour, changing the water 2 to 3 times until it runs clear; this draws out blood and mellows the flavor. Drain well and pat completely dry with paper towels.
2. Using a fork or skewer, poke small holes all over the liver so the seasonings and steam penetrate evenly. Rub all surfaces with the kosher salt and let stand for 10 minutes, then quickly rinse and pat dry again.
3. Lay a large sheet of plastic wrap on a work surface and place the liver in the center. Sprinkle evenly with the sake and mirin, then roll tightly into a neat sausage shape, twisting the ends to seal. Wrap in a second layer of plastic wrap to prevent leaks.
4. Place the wrapped roll in a steamer basket over gently simmering water, cover, and steam for 20 to 25 minutes, until the liver feels just firm when pressed. Carefully remove and let cool to room temperature.
5. Refrigerate the wrapped liver for at least 2 hours or up to overnight, until thoroughly chilled and very firm; this resting step is essential for clean slicing.
6. While the liver chills, whisk together the soy sauce, rice vinegar, yuzu juice, mirin, and sesame oil if using in a small bowl to make the ponzu. In a separate bowl, combine the grated daikon and chili.
7. Unwrap the chilled liver and slice into 1/2-inch (1.25 cm) thick rounds with a thin, sharp knife dipped in hot water and wiped dry between cuts for the cleanest edges.
8. Arrange the rounds on chilled plates. Top each round with a small mound of the daikon-chili mixture, scatter the sliced scallions and sesame seeds over the top, and serve immediately with the ponzu on the side for dipping.

Cook’s Notes

• If monkfish liver is unavailable, substitute another fresh white fish liver such as cod or sea bass; chicken liver or even a small foie gras terrine also works well with this same method.
• For the purest flavor, change the soaking water repeatedly until it is nearly clear, then rinse away all excess salt before steaming.
• The cooked, wrapped liver can be refrigerated up to 24 hours ahead, but slice only right before serving so the rounds keep their glossy, terrine-like appearance.
• A few drops of sesame oil in the ponzu add a subtle nutty richness that complements the liver beautifully without overpowering it.
• Always source the freshest possible liver for this dish, since it is served simply and depends entirely on clean, sweet flavor and silky texture.

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