Ankimo nabe (monkfish liver hot pot)

Prepare the Ankimo: Carefully remove any visible veins or membranes from the Ankimo. Rub the Ankimo generously with Salt (10g) and let it sit for 15 minutes. Rinse the Ankimo thoroughly under cold running Water and pat dry with paper towels. Place the Ankimo in a shallow dish, pour 50g of Sake over it, and let it marinate for 15 minutes.

Steam the Ankimo: Tightly roll the marinated Ankimo in plastic wrap or aluminum foil to form a compact log. Steam the Ankimo log in a steamer for 20-25 minutes, or until it is firm to the touch. Remove from the steamer, let it cool completely, then unwrap and slice into 1.5cm thick rounds.

Make the Dashi Stock: In a large pot, combine Kombu with 1500g of Water. Let it soak for at least 30 minutes. Heat the pot over medium heat, removing the Kombu just before the Water comes to a boil. Add Katsuobushi to the hot Water, bring it to a gentle simmer, then immediately turn off the heat. Let the Katsuobushi steep for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.