Introducing recommended recipes that make use of the characteristics of monkfish and its deliciousness!
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Characteristics of the Anko
The monkfish are known for its unique appearance and unique ecology. It features a huge head, a large mouth with sharp teeth, and a rounded body shape that exceeds 15kg.
This fish, which appears to be grotesque at first glance, is known for almost all of its food use.
These include the skin, liver (commonly known as "monkfish foie gras"), ovaries, and stomach, which are called "seven tools."
The monkfish live in a wide range of areas, including the Arctic Ocean, the Pacific Ocean, the Indian Ocean, the Atlantic Ocean, and the Mediterranean Sea, and prefers sand-like seabeds with depths of 30m to 500m.
It is carnivorous and is known for using its large mouth to prey on other fish, but is not good at swimming.
Therefore, they have a unique feeding method that uses quasi-bait bodies to lure other fish to ambush prey.
Seasonal Anko and how to choose it
The monkfish is in winter, and is considered to be the most delicious part of February.
The anko, which you can see on the market, is cut using the unique "hanging chopper" method and is used for pots.
When choosing, it is important to choose one with a lighter flesh.
Nutritional value and eating method
The monkfish flesh is characterized by its low fat and low energy, yet highly nutritious value. The liver is especially rich in vitamin A and is nutritious.
A traditional way to eat is toast monkfish hotpot, and it is common to enjoy it by adding seven tools to the flesh as needed.
The liver is also commonly eaten steamed, allowing you to enjoy its unique, rich flavor.
Introducing recommended recipes using monkfish
Anko pot
[Ingredients: 4 servings, 270kcal]
- Monkfish flesh (including cut pieces, skin, liver, etc.): 600g
- Baked tofu: 1 piece
- Shirataki: 1 piece
- Udo and green onions: 2 each
- Burdock: 2 bottles
- Shimeji: 1 pack
- Mitsuba (cut into 7cm): 200g
- Dashi (dark): 3 cups
- Condiments (thin green onions, yuzu, shichimi chili pepper, etc.): Suitable
- Vinegar, soy sauce, mirin, sugar, salt, miso: suitable amounts
[How to make]
- Quickly boil the anko in boiling water and take it in water to remove the muddy smell.
- Cut the udon into 4-5cm lengths, peel the skin thickly, cut it into 4-5mm thicknesses, and soak it in vinegared water. Cut the onion diagonally 1-2cm wide, and soak the burdock in vinegared water.
- On a large plate, add the ingredients 1 and 2, tofu, shiitake mushrooms, honeybee, and bite-sized shirataki.
- In a clay pot, bring 4 tablespoons of soy sauce, 3 tablespoons of mirin, 2 tablespoons of sugar, and 1 teaspoon each of salt and miso to a boil, add the ingredients and simmer. Enjoy it with your favorite condiments.
Steamed monkfish liver dish
[Ingredients: 4 servings, 230kcal]
- Anko's liver: 200g
- Grated maple: 3 tablespoons
- Asatsuki: 2-3 bottles
- Ponzu soy sauce: Suitable
- Salt: 1 tsp
[How to make]
- Put the liver of the monkfish in water, sting the area with the blood streak with a bamboo skewer to smear the blood. Place on a tray, sprinkle 1 tsp salt and leave for 30 minutes.
- The monkfish liver is wrapped in aluminium foil, shaped into a round shape, and steam in a steamer for about 30 minutes, then cool.
- Once it cools, remove the aluminum foil, cut it easily and place it in a bowl. Enjoy with grated maple rice crackers, chopped clams, and ponzu soy sauce.
These recipes are cooking methods that make the most of the charm of monkfish. Anko-nabe is perfect for cold winter days, and steamed liver dishes can enjoy its rich flavor. Enjoy traditional Japanese flavors using various parts of the monkfish.
summary
Due to its unique appearance and unique food culture, the monkfish occupy an important position in Japanese food culture.
Due to the "Seven Tools" that use all of these, their deliciousness in the season, and their high nutritional value, they will continue to be a food that will be loved by many people in the future.
It is a unique tradition in Japan to warm up while enjoying the cold winter surrounding the monkfish hotpot.
We also introduce special recipes using monkfish
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