| How to make Ankou Nabe | |||
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| Japan Interactive |
| How to make Ankou Nabe | |||
| 1 |
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| (Click the picture to enlarge) | |||
| Post your question about Ankou nabe. Click here | |||
| Ingredients (2 servings) 1/2 ankou (Frogfish) 1/2 an-kimo (kidney of frogfish) 1/2 cake of toufu 1/2 aburaage (fried slices of tofu) 1 "shiitake" mushroom 1 bunch of "enokidake" (thin and white mushroom) 1/4 Japanese leek Stock 4 1/3 cups dashi 1 tsp salt 1 1/3 oz mirin 3 oz light soy sauce |
Direction 1 Cut "toufu into bite-sized pieces. Cut aburaage into two pieces. Remove stems from "shiitake" mushrooms and cut each cap into two or three pieces. Slice Japanese leeks diagonally. Cut "enokidake" into bite-sized pieces Cut an-kimo (kidney of frogfish into rounds. 2 Remove the skin of frogfish. Slit belly and remove entrails. Wash well with water. Cut into 3 to 5 pieces. 3 Arrange all these ingredients on a large plate. (picture #1) 4 Pour stock in a pot and place the pot over heat for couple minutes. (pic #2) 5 Add an-kimo and simmer until the stock boiling. (pic #3) 6 Add ankou first and add other ingredients. (pic #4) |