Tis the season for beautiful fatty monkfish livers from Massachusetts.
peel the thin skin from the livers.
Using a sharp paring knife, trim away any blood or veins
Soak in ice water overnight or for at least two hours - change water regularly. This helps remove any traces of blood and provides a cleaner flavor.
Dry thoroughly and place in a resealable bag with a splash of sake for 10 minutes.
Remove and wrap in cheesecloth and place in a steamer with ginger and scallions.
Steam for 45 minutes then let cool in fridge.
Remove cheesecloth then slice and service with shredded daikon. Should be cold, but not fridge cold.