Foryoueats: Monkfish Hot Pot (Anko Nabe)

Ingredients

• For the Hot Pot:
• 1 lb monkfish (anko)
• ¼ lb steamed monk fish liver (ankimo)
• 1 Tokyo negi (naga negi; long green onion) (or several green onions)
• 8 leaves napa cabbage
• 1 bunch shungiku (chrysanthemum greens) (or any green leafy vegetable)
• 7 oz enoki mushrooms (1 package)
• 3 shiitake mushrooms
• 1 inch carrot
• 14 oz medium-firm tofu (momen dofu) (1 block)
• 1 package shirataki noodles (7 oz, 198 g)
• For the Kombu Dashi (See Notes):
• 4 cups water
• 1 piece kombu (dried kelp) (3 x 4 inches, 7.5 x 10 cm per piece)
• For the Seasonings:
• 5 Tbsp miso (use red miso or awase miso)
• 4 Tbsp soy sauce
• 4 Tbsp mirin
• 2 Tbsp sake (you can substitute dry sherry or Chinese rice wine)