Anko nabe

Method

1. 1 Blanch the anko fish fillets in hot water for 30 seconds, then rinse with cold water to remove the slime from the skin.
2. 2 Sauté the anko fish liver with sake in a pot for 4 minutes, then mash it until dissolved. The liver is the key ingredient for a rich and creamy broth, so it shouldn't be omitted.
3. 3 Soak the kombu in 1.2 liters of water for 30 minutes, then simmer and remove.
4. 4 Pour the miso into the broth using a ladleful, then keep the pot simmering.
5. 5 Cook the radishes and tofu for 12 minutes, then add the anko fish and cook for 8 minutes.
6. 6 Add the napa cabbage for the last 90 seconds, then sprinkle with chopped scallions and shredded ginger.

With an appliance

• Oven 50 min

  Replace the fish cooking step in step 5: place the anko fish in the miso pot, cover tightly, and simmer on the middle rack of the oven at 165 degrees for 8 minutes; keep step 6 as is, return the pot to the stovetop, and cook the napa cabbage for only 90 seconds.