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Ankimo-who has the best preparation?

guttergourmet Sep 29, 2006 06:38 PM

That's monkfish liver to the rest of you. And if anyone suggests that it should be banned, I'm getting my baseball bat.

  1. Hanachan Sep 29, 2006 08:49 PM

    it would be excellent in nabe dish (hot pot) ...

    1. h
      HLing Sep 30, 2006 03:59 AM

      Only had it at Yasuda's a few years ago. packed and Steamed. Very fine grained and delicate, like butter...if i remember correctly.

      1. Miss Needle Sep 30, 2006 04:32 AM

        Loved the version at Shimizu.

        1. s
          Simon Sep 30, 2006 01:41 PM

          the ankimo at Ushi Wakamaru is consistently excellent...

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