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Monkfish Miso Nabe

Monkfish Miso Nabe is a warming Japanese hotpot dish with chunks of monkfish simmered in a sake kasu and miso broth along with vegetables.
Course Entree, Soups & Stews
Cuisine Japanese
Level Beginner
Main Ingredient Fish
Diet Dairy-Free, Low-Carb, Low-Fat, Pescatarian
Servings 4 serving


  • 4 cups water
  • 4 inches dashi kombu (kelp for making stock)
  • 2 tablespoons mirin
  • ¼ cup sake kasu (sake lees)
  • cup miso
  • 1 pound monkfish (cut into large pieces)
  • 1 carrot (sliced into long thin strips)
  • ½ burdock root (sliced into long thin strips)
  • 1 Tokyo negi (or small leek, cut into 2-inch lengths)
  • 2 ounces shimeji mushrooms (trimmed)
  • 1 package shirataki noodles (rinsed and drained)
  • ½ bunch shungiku (edible chrysanthemum, trimmed and chopped)
  • 3 leaves napa cabbage (halved lengthwise, then cut into large pieces)
  • 1 bunch mitsuba , roughly chopped


  • 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. 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.