Have you had Anko Nabe? The fish in this recipe looks very strange, but it contains a lot of collagen, which is great for your skin. I had it last night and my skin looks better today! The goosefish’s meat is thick and tastes very mild. This dish is great for your health, and perfect if you are dieting!
Yield: 4 servings
Time: 30 minutes
Ingredients
- 18 oz chopped anko (goosefish)
- 1/4 chinese cabbage
- 6 shiitake mushrooms (marked with X’s on top-see picture)
- 5 oz thick carrots
- 4 oz shimeji mushrooms
- 4 oz maritake mushrooms
- 1 shronegi or two green onions (cut into 2.5″ pieces)
Spices
- 5 oz miso paste
- 1 slice of kombu
- 1/4 cup cooking sake
Preparation
- Put 6 cups of water into a large pot or slow cooker (nabe)
- Add konbu and let sit for 20 mins at room temperature
- Remove kombu
- Add sake and anko (goosefish) and heat on high until mixture boils
- Skim the top of the soup
- Reduce heat to medium, then add miso paste and mix
- Add remaining ingredients, cover, and boil for 5-10 minutes (until cooked)
- Sample the soup and add miso to taste
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