Anko no Tomo-ae (Monkfish with Liver Miso)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Monkfish liver, cooked in a dry pan and mashed with miso and sugar, becomes a thick dressing for the boiled flesh in this winter side dish from Soma in Fukushima.
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Rehydrated dried daikon and salted wakame go into the toss as well. The boiled fish cools as it is rather than in cold water, which would wash out its flavor and thin the liver dressing.
Ingredients
Instructions
- 1
Cut 180g monkfish meat into bite size pieces and boil until the center is opaque and reaches at least 63C.
Drain and let it cool without soaking it in cold water.
- 2
Rehydrate 30g dried daikon, cut it into 2cm lengths, and squeeze dry.
Rinse the salt from 40g wakame, soak until tender, cut into bite-size pieces, and drain.
- 3
Place 60g cleaned monkfish liver in a dry pan and break it up over medium low heat.
Cook until its color changes evenly, no raw reddish areas remain, and it reaches at least 63C throughout.
- 4
Add 4 tablespoons miso and 1 tablespoon sugar to the cooked liver and work the mixture with a spatula for 1 to 2 minutes.
If it is too stiff to stir, loosen it gradually with 1 tablespoon sake.
- 5
Add the monkfish, dried daikon, and wakame to the liver dressing.
Fold together over medium-low heat for no more than 2 minutes, stopping as soon as visible moisture is gone and the sauce clings.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
平出美穂子 · Checked: 2026-08-11
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