Monkfish Miso NabeSource Norecipes


  • carrot 1 carrot, sliced into long thin strips
  • kombu 1Carrot (sliced into long thin strips)
  • mirin 4? length of dashi kombu (kelp for making dashi stock)
  • miso 2 tablespoonsMirin
  • monkfish 2 Tbsps mirin
  • mushrooms 1/3 cupMiso
  • napa cabbage leaves 1/3 cup miso
  • sake 1 lb of monkfish cut into large pieces
  • shirataki noodles 2 ouncesShimeji mushrooms, trimmed
  • water 2 ozs shimeji mushrooms, trimmed
  • 3 leaves napa cabbage, halved lengthwise, then cut into large pieces
  • 3Leaves napa cabbage, (halved lengthwise, then cut into large pieces)
  • 1/4 cup sake kasu
  • 1 package shirataki noodles, rinsed and drained
  • 1 packageShirataki noodles, rinsed and drained
  • 4 cupsWater
  • 4 cups water
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How to make it

  1. If you have time, soak the kombu in the water for at least one hour to make the stock for the nabe. If not, you can simmer the water and kombu for about ten minutes.
  2. Remove the kombu from the water, then add the mirin, sake kasu, miso and monkfish along with any tougher vegetables like carrot, gobo, and Tokyo negi. Simmer all the ingredients together until the monkfish and vegetables are tender (about 20-30 minutes).When you're ready to eat, just add the rest of the vegetables and bring it back to a simmer until they're cooked. Top with the mitsuba and serve with rice.