Cut napa cabbage into bite-size pieces.
Discard the stem of shiitake mushrooms and add the decorative cut if you like (See How to Make Decorative Shiitake). Cut out carrot flower (See How to Make Flower Carrot).
Add the monkfish liver in 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 ground-meat-like texture. It may burn a little bit, but that’s okay as long as it’s very mildly charred. It adds more flavors.
Once the liver gets pasty, add 5 Tbsp miso and combine well. Each miso brand/type has different saltiness and you just have to taste and decide if you need to add more (you will need at least 5 Tbsp).
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).
Kombu Dashi: I used Kombu Dashi this time but I have made this hot pot with Awase Dashi (Kombu + Katsuobushi (dried bonito flakes)) and they both taste wonderful.
Recipe by Namiko Chen of Just One Cookbook. Please do not copy this recipe and images without my permission. If you want to share this recipe on your site, please re-write the recipe and link to this post as the original source.
Copyright © 2011-2020 Just One Cookbook®. All Rights Reserved.