Monkfish Hot Pot (Anko Nabe) あんこう鍋

Experience the warmest communal dining at home with this incredibly flavorful Japanese Monkfish Hot Pot called Anko Nabe. The rich soup broth will blow you away. Such a fun way to cook and eat together, it‘s one of our family’s favorite meals in the winter months!

What do you enjoy eating during the cold winter months? In Japan, the winter season means one thing: it’s time for hot pot. Families gather at one table to cook and eat together from a shared steamy pot. Surrounding the pot is smaller dishes of meat, seafood, and vegetables, all prepped and ready to be cooked in the broth and eaten in an intimate yet casual manner.

Depending on the regions, there are many different styles of hot pot dishes (Nabemono 鍋物) being enjoyed throughout Japan. What makes each hot pot different is what ingredients are used and how the soup broth is made. Today’s recipe Monkfish Hot Pot or Anko Nabe (あんこう鍋) is an iconic winter hot pot, especially popular in the eastern part of Japan.

What is Monkfish?

Have you seen monkfish? If you’re thinking of that scary-looking fish with a gigantic head and mouth, you’re absolutely right. That is monkfish.

Monkfish (Lophius americanus) is sometimes called Anglerfish, Goosefish, Belly-fish, All-mouth, Bull-mouth, Fishing-frogs, Frog-fish, Devil-fish, sea-devils, and Poor Man’s Lobster. Wow, this guy has many nicknames! In Japan, we call this fish Anko (アンコウ, 鮟鱇 – yep, it has the same name as red bean paste “anko” 餡子, but it is written differently in kanji).

Monkfish has firm, meaty white flesh that is mild and sweet, and it’s often compared to lobster meat. Commonly eaten in French cuisine and Japanese cuisine, monkfish is gaining popularity in the U.S., especially amongst restaurant chefs.

In Japan, we have a saying “Blowfish (fugu) hot pot in the west [Osaka area], monkfish (anko) hot pot in the east [Tokyo area].” (西のふぐ鍋、東のあんこう鍋). It basically speaks of the specific popular winter hot pots in both regions.

Despite its unique and spooky appearance, monkfish is considered a fish that goes no waste in Japan, and it’s regarded as an expensive high-quality fish. This versatile fish can be prepared using almost any cooking method because the flesh doesn’t disintegrate easily. It can be grilled, stewed, pan-fried, roasted, and of course, cooked in a hot pot!

Best Season to Enjoy Monkfish

The best season for monkfish is from November to February; January and February are considered the most delicious months (right now!).

Where to Buy Monkfish

Look for monkfish in your local fishmongers, gourmet supermarkets, or Japanese grocery stores. If you’re in the Bay Area (Peninsula), you can buy monkfish at Nijiya Market (but theirs is already cubed), Draeger’s, Lunardi’s, and Piazza’s.

You’d be surprised how popular monkfish is. I’ve heard enough times from the fishmongers, “Ah! It’s just sold out! Come back again tomorrow.” You have to fight for it. 😉

Substitute for Monkfish

If you couldn’t find monkfish in your area, you can still cook up this delicious hot pot with no issue. For similar texture and flavor, a good substitute would be grouper, halibut, mahi-mahi, sea bass, scallops, snapper, or swordfish.

Monkfish Hot Pot (Anko Nabe)

My children and Mr. JOC have declared that this Monkfish Hot Pot is THE BEST hot pot they have eaten, and I couldn’t agree more.

One of the key contributing flavors to the heavenly broth is the steamed monkfish liver. It is the secret ingredient that elevates the soup broth with its unbeatable complexity and depth; it’s not at all something to be afraid of.

I did not tell the kids what goes into the broth initially. I’m pretty sure they didn’t want to hear “fish liver” was used to make the broth. When I revealed the ‘secret’ a bit later,  they already devoured the dish so much that they just raised their eyebrows and continued eating!

Monkfish Liver (Ankimo) for Monkfish Hot Pot

So now you must be wondering what steamed monkfish liver is. It’s called Ankimo (あん肝) in Japanese.

The monkfish liver is salt-cured, then rolled tightly into a log, and vacuum-sealed in a plastic bag. It might not sound appetizing, but the liver is considered a gourmet food and you can usually find it served at expensive restaurants in Japan.

Ankimo is usually sliced and enjoyed with ponzu sauce. It’s very rich, and the texture and flavor are similar to French foie gras.

Where to Find Steamed Monkfish Liver

If you live near Japanese grocery stores (Nijiya, Mitsuwa, and Marukai, for example), you can get find it pretty easily in the refrigerated section next to fish.

Another option is to purchase it from an online fish supplier. If you are in the US, you can get the monkfish liver shipped to your home (frozen). Just search “ankimo online” and you’ll find some stores and information.

Substitute for Steamed Monkfish Liver

I really wish I can give you a good substitute. However, just like foie gras, the taste and texture of ankimo are incomparable.

You can definitely make a wonderful hot pot with just the monkfish, along with dashi, miso, and other seasonings, but without the steamed monkfish liver, the hot pot will be missing the rich, bold, and complex flavor.

Final note…

You may wonder why I’m sharing this recipe if the ingredients are so hard to find in other parts of the world…

The original purpose of my blog was not only to share easy and authentic Japanese recipes but also as a space to document my family’s favorite meals (hence Just One Cookbook of my family recipes was born). As the blog grows and evolves, I continue to learn that many of you have a keen interest and genuine curiosity about Japanese home cooking. Therefore, one of my new missions is to share and talk about Japanese food that we eat in Japan, which is mostly not known outside of Japan.

I sincerely hope that you enjoy learning about this iconic winter Japanese hot pot dish. If you visit Japan during the winter months, you may encounter this wonderful dish. And when you’re being offered the opportunity to try monkfish hot pot, don’t turn it down! I may sound like a broken record, but it is truly one of the best hot pot dishes that one can experience.

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Monkfish Hot Pot (Anko Nabe)

4.73 from 11 votes

Experience the warmest communal dining at home with this incredibly flavorful Japanese Monkfish Hot Pot called Anko Nabe. The rich soup broth will blow you away. Such a fun way to cook and eat together, it‘s one of our family's favorite meals in the winter months!

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Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Servings: 4

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Hot Pot

• ▢ 1 lb monkfish (anko)
• ▢ ¼ lb steamed monk fish liver (ankimo)
• ▢ 1 Tokyo negi (naga negi; long green onion) (or several green onions)
• ▢ 8 leaves napa cabbage
• ▢ 1 bunch shungiku (chrysanthemum greens) (or any green leafy vegetable)
• ▢ 7 oz enoki mushrooms (1 package)
• ▢ 3 shiitake mushrooms
• ▢ 1 inch carrot
• ▢ 14 oz medium-firm tofu (momen dofu) (1 block)
• ▢ 1 package shirataki noodles (7 oz, 198 g)

For the Kombu Dashi (See Notes)

• ▢ 4 cups water
• ▢ 1 piece kombu (dried kelp) (3 x 4 inches, 7.5 x 10 cm per piece)

For the Seasonings

• ▢ 5 Tbsp miso (use red miso or awase miso)
• ▢ 4 Tbsp soy sauce
• ▢ 4 Tbsp mirin
• ▢ 2 Tbsp sake (you can substitute dry sherry or Chinese rice wine)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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Instructions

 

• Gather all the ingredients.
  
• Make kombu dashi (soup stock) by soaking 1 piece kombu (dried kelp) into 4 cups water. I used kombu dashi this time, but I have made this hot pot with Awase Dashi (kombu + katsuobushi or dried bonito flakes) and they both taste wonderful.
  

To Prepare the Ingredients

• Cut 1 lb monkfish (anko) into larger bite-size pieces about 1½–2 inches each.
  
• Cut ¼ lb steamed monk fish liver (ankimo) into ½-inch rounds. If you have raw liver, you will need to steam it for 10 to 20 minutes first.
  
• Bring a large pot of water to a boil. Once boiling, add the monkfish to blanch for 15 seconds.
  
• Remove the fish from the pot and immediately transfer into a bowl of iced water. This will remove the fishy smell and help firm up the flesh of the fish. Once chilled, remove from the iced water and set aside.
  
• Cut 1 Tokyo negi (naga negi; long green onion) diagonally (if you use leek, rinse well to get rid of the dirt between the layers).
  
• Cut 8 leaves napa cabbage into bite-size pieces.
  
• Cut 1 bunch shungiku (chrysanthemum greens) into 2-inch pieces. Cut 14 oz medium-firm tofu (momen dofu) into large cubes.
  
• Discard the bottom part of 7 oz enoki mushrooms and rinse quickly.
  
• Discard the stem of 3 shiitake mushrooms and add the decorative flower cut on the caps if you wish (see how to cut shiitake hanagiri). Cut 1 inch carrot into rounds and optionally cut into a flower shape (hanagiri).
  

To Cook the Anko Nabe

• Set a donabe (Japanese earthenware hot pot) over a portable stove at the table. You can also cook in a large pot on your stovetop.
  
• Add the monkfish liver to the donabe and cook on low heat. As soon as the liver starts releasing oil, use a wooden spatula/ spoon to smash it into a paste or crumble it to resemble the texture of ground meat. It may burn a little bit, but that‘s okay as long as it’s very mildly charred. This adds more flavor.
  
• Once the liver becomes pasty, add 5 Tbsp miso and combine well. Each miso brand/type has different saltiness and you must taste it to decide if you need to add more (you will need at least 5 Tbsp).
  
• Gradually add the kombu dashi while mixing the miso mixture to dissolve.
  
• Add 4 Tbsp mirin, 2 Tbsp sake, and 4 Tbsp soy sauce. Mix well.
  
• Add the negi (or leek/green onion), bottom tough parts of the napa cabbage, shungiku, 1 package shirataki noodles, enoki mushrooms, and monkfish.
  
• Let cook a little longer. Then, add in the tofu cubes and shiitake mushrooms.
  
• Once boiling, add leafy parts of napa cabbage and shungiku. Cover and continue to cook for another 7–10 minutes. Skim off the fat and scum from the surface using a fine-mesh sieve.
  

To Serve

• Enjoy the hot pot and add more ingredients as you eat. When the broth is reduced, you may need to add more water (or dashi if you have extra).
  

Nutrition

Calories: 331 kcal · Carbohydrates: 20 g · Protein: 37 g · Fat: 8 g · Saturated Fat: 1 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 106 mg · Sodium: 1315 mg · Potassium: 1089 mg · Fiber: 5 g · Sugar: 6 g · Vitamin A: 7240 IU · Vitamin C: 23 mg · Calcium: 257 mg · Iron: 5 mg

Author: Namiko Hirasawa Chen

Course: Main Course

Cuisine: Japanese

Keyword: hot pot, nabe

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