Bubbling Pot with Monkfish

Name: Bubbling Pot with Monkfish (Ankō Nabé)
Yield: Serves 4
Cuisine: Japan
Ingredients: 3 tablespoons dark miso (fermented bean paste; preferably Sendai miso); 1 tablespoon saké (Japanese rice wine); 2 cups cold water; 12-20 square inches dashi kombu (kelp for stock making); 1 pound monkfish fillet; 3 tablespoons dark miso (fermented bean paste; preferably Sendai miso); 3 tablespoons dark miso (fermented bean paste; preferably Sendai miso); ½ tablespoon mirin (syrupy rice wine); 4 large fresh shiitaké (dark oak) mushrooms; 4-5 ounces dried harusamé (cellophane noodles); ¼ pound (about ¼ head) hakusai (Chinese cabbage); ½ pound broccoli rabe; pinch salt

Ankō Nabé

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

About

This dish combines the slight bitterness of broccoli rabe with the slight sweetness of monkfish in an aromatic miso-thickened broth. It’s a wintertime dish in Japan—particularly popular in the northern prefectures.

Ingredients

1 pound monkfish fillet
12-20 square inches dashi kombu (kelp for stock making)
2

Asia
Japan
Fish course
Pescatarian

Method

Cut the monkfish fillet into 16-20 bite-size pieces. In a small pot, combine the kelp and the water, and bring the water rapidly to a boil. Remove the kelp, and season the broth with the rice wine and salt.
Poach the monkfish pieces in the seasoned broth for only 30 seconds, or until the fish turns opaque. Remove the fish to a platter. Skim the froth from the p