Monkfish Slider at Hana Japanese
Use your teeth to slide this delicacy off the lemon slice for an eye-popping display of flavor. It starts with a disc of steamed and chilled ankimo (monkfish liver) splashed with sesame oil. The creamy ankimo, sometimes called “the foie gras of the sea,” is topped with a fried quail egg, scallion, daikon, strips of nori (toasted seaweed) and a touch of spice from Sriracha. Utterly delicious.
-Thanks, Phoenix Magazine! Come back anytime and if you liked the Ankimo Slider, just wait until you try this year’s Uni Shot!