ankimo

{{short description|Japanese monkfish liver dish}}

{{Italic title|reason=:Category:Japanese words and phrases}}

{{Infobox food

| name = Ankimo

| image = Ankimo2.jpg

| image_size = 300px

| caption = Slices of ankimo

| alternate_name =

| country = Japan

| region =

| creator =

| course =

| type = Offal

| served = Hot, cold

| main_ingredient = Monkfish liver

| variations =

| calories =

| other =

}}

{{Nihongo|Ankimo|鮟肝}} is a Japanese dish made with monkfish liver.

The liver is first rubbed with salt, then rinsed with sake. Any veins are removed, and then the liver is rolled into a cylinder, and cooked by steaming. Ankimo is often served with momiji-oroshi (chili-tinted grated daikon), thinly sliced scallions and ponzu sauce.{{cite news |last1=Sawaisanyakorn |first1=Troy |title=Liver of the monkfish: a controversial delicacy |url=http://articles.sfgate.com/2004-10-06/food/17448946_1_monkfish-sushi-ankimo|archive-url=https://web.archive.org/web/20100130012015/http://articles.sfgate.com/2004-10-06/food/17448946_1_monkfish-sushi-ankimo |access-date=10 March 2025|archive-date=30 January 2010 |work=SFGate |date=6 October 2004}}

Ankimo is considered one of the chinmi (delicacies) of Japan. It is listed at number 32 on The World's 50 Best Foods compiled by CNN Go.{{cite web|url=https://www.cnn.com/travel/article/world-best-food-dishes/index.html|title=The World's 50 Best Foods|publisher=CNN Go|date=2021-04-13|access-date=2021-05-31}}