Photograph of the finished Anko nabe

Japan · Lẩu cá thầy tu Anko nabe

Anko nabe

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Anko fish (monk fish) Anko fish (monk fish) 1.2 kg
  • Photograph of Anko fish liver Anko fish liver 320 g
  • Photograph of Miso paste Miso paste 160 g
  • Photograph of Chinese cabbage Chinese cabbage 720 g
  • Photograph of Tofu Tofu 600 g
  • Photograph of Kombu seaweed Kombu seaweed 48 g
  • Photograph of White radish White radish 480 g
  • Photograph of Cooking sake Cooking sake 120 ml
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Ginger Ginger 60 g

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.

Start cooking