Monkfish liver salad - Japanese style

We often order monkfish liver (Ankimo) dish at Japanese restaurants, the price is not too expensive, but this time, we found ankimo at Mitsuwa Irvine at a very crazy price: $79.99/pound. Well, gave it a try with traditional Japanese salad style.

All you need:
- Some slices of monkfish liver

- A sweet onion
- Ponzu sauce and soy sauce

- Optional: katsuobushi or green onion

1. Prepare a big bowl of cold water, add several cubes of ice

2. Slice a sweet onion (half one is ok, I just want to eat more, so I add a whole one). You can use a very thin knife or just a slicer.

3. Add the sliced onion directly to the cold water, leave it there for 3 mins, or until you finish slicing

4. Drain it and put it back to the bowl

5. Add ponzu: 3 spoons, 1/2 spoon of soy sauce then mix well and fast to keep the onion crispy and sweet

6. Put the onion the a dish, add the monkfish liver, then add katsuobushi

7. Optional: The dish will be greater if you have a cup of good sake: Wakatake Ginjo (Onikoroshi sake - Junmai Ginjo)