📝 About This Recipe
Originating from the coastal towns of Ibaraki Prefecture, Ankou-nabe is Japan's ultimate winter luxury, celebrated for the 'Seven Seven Tools' of the monkfish where every part from skin to liver is savored. This hot pot features a rich, velvety broth created by 'dobu-jiru' style—sautéing the monkfish liver directly in the pot to release its deep, sea-foie-gras richness. It is a soul-warming dish that balances the delicate, collagen-rich meat of the fish with earthy vegetables and a complex miso-dashi base.
🥗 Ingredients
The Monkfish (Ankou)
- 800 grams Monkfish (mixed parts: meat, skin, fins) (cleaned and cut into bite-sized pieces)
- 100-150 grams Monkfish Liver (Ankimo) (the secret to the rich broth; membrane removed)
The Broth Base
- 6 cups Awase Dashi (kombu and bonito flake stock)
- 4-5 tablespoons Miso (mixture of Red and White) (adjust to taste)
- 1/4 cup Sake (to mellow the fishiness)
- 2 tablespoons Mirin (for a hint of sweetness)
- 1 tablespoon Soy Sauce (for depth of color)
Vegetables and Accompaniments
- 1/2 head Napa Cabbage (cut into 2-inch chunks)
- 4-6 pieces Shiitake Mushrooms (stems removed, decorative cross-cut on caps)
- 1 bundle Enoki Mushrooms (roots trimmed)
- 2 stalks Naganeghi (Japanese Leek) (sliced diagonally)
- 1 bunch Shungiku (Chrysanthemum Greens) (cut into 3-inch lengths)
- 1 block Grilled Tofu (cubed)
- 1 package Shirataki Noodles (blanched and drained)
- 1/2 Carrot (sliced into decorative flowers)
👨🍳 Instructions
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1
Prepare the monkfish by blanching. Place the fish pieces (except the liver) in a colander and pour boiling water over them. Immediately plunge into ice water to remove impurities and 'fishy' odors. Drain and pat dry.
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2
Prepare the liver. Gently mash the monkfish liver with a fork or knife until it forms a rough paste.
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3
In a large Donabe (clay pot) or heavy-bottomed pot over medium-low heat, add the liver paste. Sauté the liver without oil for 2-3 minutes until it releases its natural oils and smells fragrant and nutty.
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4
Slowly whisk in the miso paste into the liver, stirring constantly to prevent burning, creating a thick, aromatic paste.
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5
Gradually pour in the sake and mirin to deglaze the pot, then slowly add the dashi stock while whisking to incorporate the liver-miso mixture smoothly.
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6
Add the soy sauce and bring the broth to a gentle simmer over medium heat. Taste and adjust miso levels if necessary.
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7
Add the firmer parts of the vegetables first: the white stems of the napa cabbage, carrots, and the grilled tofu.
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8
Carefully place the blanched monkfish pieces and shirataki noodles into the bubbling broth.
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9
Layer the mushrooms and naganeghi leeks on top. Cover the pot with a lid and simmer for about 8-10 minutes until the fish is cooked through and the vegetables are tender.
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10
Just before serving, tuck the shungiku (chrysanthemum greens) and the leafy tops of the cabbage into the pot. Cover for 1 minute more until wilted.
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11
Place the pot in the center of the table on a portable burner to keep it simmering throughout the meal.
💡 Chef's Tips
The 'Shimofuri' (blanching) process is non-negotiable; it ensures the broth remains clear of scum and tastes clean. If you cannot find monkfish liver, you can substitute with a tablespoon of sesame paste (tahini), though you will lose the authentic 'sea' richness. Don't overcook the monkfish; the meat should be succulent and the skin should be gelatinous, not rubbery. Use a mix of miso—red miso provides depth, while white miso adds a gentle sweetness that complements the seafood. Save the leftover broth! It is considered the best part for making 'Zosui' (rice porridge) at the end of the meal.
🍽️ Serving Suggestions
Pair with a dry, cold Junmai Ginjo Sake to cut through the richness of the liver broth. Serve with a small dish of Ponzu and grated Daikon radish (Momiji Oroshi) for dipping the fish pieces. Follow the meal by adding cooked rice and a beaten egg to the remaining broth to make a savory porridge. A side of Japanese pickles (Tsukemono) provides a refreshing crunch between bites of the rich stew. Hot roasted green tea (Hojicha) is the perfect palate cleanser after this hearty winter dish.