Hotpot｜Japanese｜Mushrooms｜Seafood｜Vegetables｜Winter｜鍋・味噌風味
Monkfish Hot Pot with Miso Flavor
Culinary Art Studio Karinary Art 2021.December
Ingredients
| Monkfish (flesh) | 300g ... Cut into chunks for hot pot |
| Monkfish liver | 50g |
| Steamed monkfish liver | As needed |
| Grilled tofu | 1/2 block ... Cut into 6 pieces |
| Chinese cabbage | 2-3 leaves ... Roughly chopped |
| Leek | 1 ... Diagonally cut into 1cm slices |
| Carrot | As needed ... Thinly sliced (flower shape) |
| Fresh shiitake mushrooms | 2 ... Halved |
| Chrysanthemum greens | As needed |
Miso Sauce
| Miso | 50g |
| Sake | 100ml |
| Mirin | 2 tbsp |
| Grated ginger | 1 tsp |
Preparation
- Blanch the monkfish briefly in hot water, transfer to cold water, and rinse off any impurities. Drain thoroughly.
- Sprinkle the monkfish liver with salt and sake (not listed), then let it sit for 30 minutes. Pat dry with paper towels and chop finely.
Instructions
- In a frying pan, sauté the finely chopped monkfish liver carefully. Once the fat starts to release (about 5 minutes), add the miso and continue to sauté. When the aroma of miso rises, add sake and mirin, then reduce until thickened.
- Place the monkfish and other ingredients (except chrysanthemum greens) in an earthenware pot. Pour the prepared miso sauce over them, cover with a lid, and steam-cook. Once boiling, reduce to low heat and simmer until the monkfish is cooked through. Add chrysanthemum greens and steamed monkfish liver on top before serving.