We threw a Christmas home party, and as part of the prep I made a trip to Tsukiji Market.
The scene there
The scene there
What struck me this time is that Tsukiji isn’t cheap, but when it comes to freshness it really is the best. With ingredients like these, the food can’t help but taste good.
1,000 yen worth of monkfish liver from the market
1,000 yen gets you 500 grams, and I had no idea it would be this much. Following a recipe from the Korean seafood blogger Ipjil-ui Chueok, I spent about seven hours bleeding it out and then steamed it in a steamer…
Ankimo
It came out almost exactly like what you get at a Japanese restaurant. It’s genuinely delicious, though it’s the kind of fatty richness that feels like it could give you a stroke… But the fishy smell while bleeding it was so strong that I don’t think I’ll be making it at home again…
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