The chicken parmigiana is a pub staple across Australia, where thousands are served up every day at bistros across the country. Like the flat white, the chicken parmy, served up with chips and salad, is an Australian icon.
Ankimo is a Japanese dish made with monkfish liver. The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. Ankimo is often served with momiji-oroshi, thinly sliced scallions and ponzu sauce.
