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.

It is listed at number 32 on The World's 50 Best Foods compiled by CNN Go.