Japanese Ankimo Hot Pot (あん肝鍋) is a luxurious winter nabe (hot pot) featuring ankimo, the rich and creamy liver of monkfish, often called the "foie gras of the sea." Simmered in a delicate kombu and dashi broth with fresh vegetables, tofu, mushrooms, and monkfish, Ankimo melts into the soup, creating a silky, deeply umami-rich broth. This elegant hot pot is especially popular during the colder months and is frequently enjoyed in Japanese seafood restaurants and traditional ryokan.

Perfect for special occasions or a cozy family dinner, Ankimo Hot Pot offers an unforgettable combination of delicate seafood flavors and comforting warmth.

What is Ankimo Hot Pot?

Ankimo Hot Pot is a Japanese winter dish made by simmering monkfish liver, monkfish meat, tofu, napa cabbage, mushrooms, and seasonal vegetables in a light dashi broth. As the ankimo cooks, it releases its rich oils and umami, naturally thickening the broth and giving it a luxurious, velvety texture.

The dish is traditionally enjoyed communally, with diners cooking ingredients together at the table in a shared pot.

Why You'll Love This Recipe

  • Rich, creamy, and luxurious broth
  • Delicate seafood flavor with deep umami
  • Perfect for cold weather
  • Nutritious and protein-rich
  • Ideal for sharing with family and friends
  • Authentic Japanese restaurant-style meal

Ingredients

For the Broth

  • 1.5 liters dashi stock
  • 10 cm kombu (optional, for extra umami)
  • 3 tablespoons soy sauce
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 1 teaspoon salt

Main Ingredients

  • 250 g fresh monkfish liver (ankimo)
  • 300 g monkfish fillets, cut into bite-sized pieces
  • 200 g firm tofu, cubed
  • 300 g napa cabbage, chopped
  • 1 leek (negi), cut into 5 cm pieces
  • 150 g shiitake mushrooms
  • 150 g enoki mushrooms
  • 1 carrot, sliced
  • 100 g chrysanthemum greens (shungiku)
  • 100 g daikon radish, sliced

Optional Additions

  • Udon noodles
  • Shirataki noodles
  • Mochi
  • Japanese fish cakes

For Serving

  • Ponzu sauce
  • Grated daikon radish
  • Yuzu kosho
  • Chopped green onions
  • Shichimi togarashi

Kitchen Equipment

  • Donabe (Japanese clay pot) or large soup pot
  • Ladle
  • Cutting board
  • Sharp knife
  • Small serving bowls

Preparation Time

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes

Servings: 4

Step 1: Prepare the Ankimo

If using fresh monkfish liver, rinse it gently and remove any veins or membranes.

Lightly season with salt and let it rest for about 20 minutes.

Rinse again, pat dry, and steam for 15–20 minutes until just cooked. Slice into bite-sized pieces.

(If using pre-cooked ankimo, simply slice and set aside.)

Step 2: Prepare the Broth

In a donabe or large pot, combine:

  • Dashi stock
  • Kombu
  • Soy sauce
  • Sake
  • Mirin
  • Salt

Heat gently until it begins to simmer.

Remove the kombu before the broth reaches a full boil.

Step 3: Arrange the Ingredients

Neatly arrange the monkfish, ankimo, tofu, napa cabbage, mushrooms, leek, carrots, daikon, and chrysanthemum greens in the simmering broth.

This traditional presentation makes the hot pot visually appealing and allows ingredients to cook evenly.

Step 4: Simmer

Cook over medium heat for 10–15 minutes, until the monkfish is fully cooked and the vegetables are tender.

The ankimo will gradually soften into the broth, adding richness and a creamy texture.

Avoid vigorous boiling to preserve the delicate flavor of the liver.

Step 5: Serve

Ladle the hot broth and ingredients into individual bowls.

Serve with ponzu sauce, grated daikon, yuzu kosho, or a sprinkle of shichimi togarashi according to taste.

Step 6: Finish with Noodles

Once most of the ingredients have been enjoyed, add udon noodles or cooked rice to the remaining broth.

Simmer for a few minutes to soak up the flavorful soup and enjoy as the final course.

Garnish

Top with:

  • Chopped green onions
  • Fresh yuzu zest
  • Shichimi togarashi
  • Mitsuba (Japanese parsley)
  • Toasted sesame seeds

Serving Suggestions

Ankimo Hot Pot pairs wonderfully with:

  • Steamed Japanese rice
  • Udon noodles
  • Soba noodles
  • Japanese pickles (Tsukemono)
  • Spinach with sesame dressing (Goma-ae)
  • Chawanmushi
  • Cold tofu (Hiyayakko)
  • Hot green tea or hojicha

Tips for Perfect Ankimo Hot Pot

  • Use the freshest monkfish liver available for the best flavor.
  • Simmer gently rather than boiling to keep the liver creamy.
  • Arrange the ingredients attractively for a traditional nabe presentation.
  • Add delicate leafy greens near the end of cooking to preserve their texture.
  • Finish the meal with noodles or rice to enjoy every drop of the rich broth.
  • Taste the broth before serving and adjust the seasoning if necessary.

Delicious Variations

Miso Ankimo Hot Pot

Add white miso paste to the broth for an even richer and more savory flavor.

Spicy Ankimo Nabe

Stir in a spoonful of yuzu kosho or Japanese chili paste for gentle heat.

Seafood Ankimo Hot Pot

Add scallops, shrimp, oysters, or clams alongside the monkfish for a luxurious seafood feast.

Vegetable Ankimo Nabe

Increase the amount of mushrooms, napa cabbage, tofu, and root vegetables for a heartier vegetable-focused meal.

Citrus Ankimo Hot Pot

Finish the broth with fresh yuzu juice or sudachi juice for a bright, refreshing contrast to the rich liver.

Storage

Store leftover Ankimo Hot Pot in an airtight container in the refrigerator for up to 2 days.

Reheat gently over low heat without boiling to preserve the delicate texture of the ankimo.

Freezing is not recommended, as the monkfish liver may become grainy after thawing.

Nutritional Information (Per Serving)

  • Calories: 360
  • Protein: 30 g
  • Carbohydrates: 12 g
  • Fat: 22 g
  • Fiber: 3 g
  • Sugar: 5 g
  • Sodium: 850 mg

Values are approximate and may vary depending on the ingredients used.

Frequently Asked Questions

What is ankimo?

Ankimo is the liver of monkfish. It has a rich, creamy texture and a deep umami flavor, earning it the nickname "foie gras of the sea."

Can I make Ankimo Hot Pot without monkfish liver?

Yes. While the dish will lose its signature richness, you can prepare a delicious monkfish hot pot using only monkfish fillets and the same flavorful broth.

Is ankimo fully cooked before adding it to the hot pot?

Traditionally, ankimo is cleaned, lightly salted, and steamed before being sliced and added to the hot pot, ensuring a smooth texture and refined flavor.

What vegetables work best in Ankimo Hot Pot?

Napa cabbage, leek, shiitake mushrooms, enoki mushrooms, daikon radish, carrots, tofu, and chrysanthemum greens are classic choices.

What should I do with the leftover broth?

The remaining broth is highly prized. Add cooked rice or udon noodles at the end of the meal to create a flavorful finishing course that captures every bit of the broth's rich umami.

Final Thoughts

Japanese Ankimo Hot Pot is a luxurious winter dish that celebrates the rich, buttery flavor of monkfish liver alongside fresh seafood, vegetables, and delicate dashi broth. As the ankimo melts into the soup, it transforms the broth into a silky, deeply satisfying base that is perfect for sharing around the table. Whether enjoyed during a festive gathering or a cozy evening at home, Ankimo Hot Pot offers an authentic taste of Japan's seasonal seafood traditions and the comforting spirit of nabe cuisine.