Name: Monkfish Hot Pot (Anko Nabe)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: For the Hot Pot:; 1 lb monkfish (anko); ¼ lb steamed monk fish liver (ankimo); 1 Tokyo negi (naga negi; long green onion) (or several green onions); 8 leaves napa cabbage; 1 bunch shungiku (chrysanthemum greens) (or any green leafy vegetable); 7 oz enoki mushrooms (1 package); 3 shiitake mushrooms; 1 inch carrot; 14 oz medium-firm tofu (momen dofu) (1 block); 1 package shirataki noodles (7 oz, 198 g); For the Kombu Dashi (See Notes):; 4 cups water; 1 piece kombu (dried kelp) (3 x 4 inches, 7.5 x 10 cm per piece); For the Seasonings:; 5 Tbsp miso (use red miso or awase miso); 4 Tbsp soy sauce; 4 Tbsp mirin; 2 Tbsp sake (you can substitute dry sherry or Chinese rice wine)

Ingredients

(Servings: 4)

1 lb monkfish (anko)

¼ lb steamed monk fish liver (ankimo)

1 Tokyo negi (naga negi; long green onion) (or several green onions)

8 leaves napa cabbage

1 bunch shungiku (chrysanthemum greens) (or any green leafy vegetable)

7 oz enoki mushrooms (1 package)

3 shiitake mushrooms

1 inch carrot

14 oz medium-firm tofu (momen dofu) (1 block)

1 package shirataki noodles (7 oz, 198 g)

4 cups water

1 piece kombu (dried kelp) (3 x 4 inches, 7.5 x 10 cm per piece)

5 Tbsp miso (use red miso or awase miso)

4 Tbsp soy sauce

4 Tbsp mirin

2 Tbsp sake (you can substitute dry sherry or Chinese rice wine)

Monkfish Hot Pot (Anko Nabe)

Ingredients

For The Hot Pot

For The Kombu Dashi (see Notes)

For The Seasonings

Steps

Nutrition Facts

Comments

Monkfish Hot Pot (Anko Nabe)

Ingredients

For The Hot Pot

For The Kombu Dashi (see Notes)

For The Seasonings

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts