Tonight's Drink

Monkfish liver and sake! Slice it, arrange it on a plate, sprinkle with green onions, add grated radish, and drizzle with ponzu sauce to finish. It's typically a winter delicacy, but you can find it in supermarkets year-round these days. It might not compare to the authentic stuff served at restaurants during its peak season, but even the cheap stuff pairs perfectly with sake. It has a strong flavor, so I know many people dislike it. It's amazing how the fishiness turns into deliciousness when paired with sake!