Ankimo nabe (monkfish liver hot pot)

Name: Ankimo nabe (monkfish liver hot pot)
Total time: 75 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 80 g Awase miso; 300 g Daikon radish; 100 g enoki mushrooms; 300 g firm tofu; 20 g Katsuobushi (dried bonito flakes); 30 g Koikuchi soy sauce; 10 g Kombu; 50 g mirin; 400 g Monkfish liver; 400 g Napa cabbage; 100 g Sake; 15 g salt; 50 g scallions; 100 g shiitake mushrooms; 1500 g Water

⏱️ 75 dk 🔥 430 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
80 g Awase miso
300 g Daikon radish
100 g enoki mushrooms
300 g firm tofu
20 g Katsuobushi (dried bonito flakes)
30 g Koikuchi soy sauce
10 g Kombu
50 g mirin
400 g Monkfish liver
400 g Napa cabbage
100 g Sake
15 g salt
50 g scallions
100 g shiitake mushrooms
1500 g Water

Hazırlanışı

Steep 10 g kombu in 1500 g water in a pot for at least 30 minutes.

Gently heat the kombu water, removing the kombu just before it boils.

Add 50 g mirin and 100 g sake to the kombu dashi.

Ankimo nabe (monkfish liver hot pot)

Malzemeler

Hazırlanışı

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