Rich, hearty, and deeply satisfying, Monkfish Hot Pot (あんこう鍋, Ankō Nabe) is one of Japan's most cherished winter dishes. Prepared with tender monkfish, seasonal vegetables, tofu, mushrooms, and a savory dashi-based broth, this hot pot is celebrated for its delicate seafood flavor and nourishing qualities.

Originating in Japan's coastal regions, especially Ibaraki Prefecture, Ankō Nabe has long been a seasonal favorite enjoyed during the colder months. The monkfish's mild, sweet flesh and collagen-rich skin create a luxurious broth that becomes even more flavorful as the ingredients simmer together at the table.

What is Monkfish Hot Pot?

Monkfish Hot Pot, known as Ankō Nabe, is a traditional Japanese nabe dish in which monkfish and a variety of fresh vegetables are gently simmered in a light yet umami-rich broth. In Japan, nearly every part of the monkfish—including the meat, liver, skin, and fins—is valued for its flavor and texture.

The broth is commonly made with dashi, miso, soy sauce, sake, and mirin, resulting in a warming meal that is perfect for sharing with family and friends.

Ingredients

For the Broth

  • 6 cups dashi stock
  • 2 tablespoons white miso
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake

For the Hot Pot

  • 500 g monkfish, cut into bite-sized pieces
  • 150 g monkfish liver (optional, for richer flavor)
  • 200 g firm tofu, cubed
  • 1 napa cabbage, chopped
  • 1 carrot, sliced
  • 150 g shiitake mushrooms
  • 150 g shimeji mushrooms
  • 1 leek (negi), cut into large pieces
  • 100 g chrysanthemum greens (shungiku)
  • 100 g enoki mushrooms
  • 1 block konnyaku, sliced (optional)

Garnishes

  • Sliced green onions
  • Grated daikon radish
  • Yuzu zest
  • Shichimi togarashi
  • Ponzu sauce for dipping

Instructions

Step 1: Prepare the Broth

In a large clay pot or heavy pot, bring the dashi stock to a gentle simmer.

Whisk in the white miso until fully dissolved.

Add soy sauce, mirin, and sake.

Allow the broth to simmer gently for 5 minutes.

Step 2: Prepare the Monkfish

Rinse the monkfish under cold water and pat dry.

If using monkfish liver, blanch it briefly in boiling water, then slice into bite-sized pieces.

Step 3: Arrange the Ingredients

Neatly arrange the monkfish, tofu, napa cabbage, mushrooms, carrots, leek, konnyaku, and greens in the hot pot.

Keeping the ingredients grouped separately creates an attractive presentation and allows them to cook evenly.

Step 4: Cook the Hot Pot

Bring the broth back to a gentle simmer.

Cook for 10–15 minutes, or until the monkfish is opaque and the vegetables are tender.

Avoid vigorous boiling to keep the fish delicate.

Step 5: Serve

Ladle the broth, monkfish, and vegetables into individual bowls.

Garnish with green onions, grated daikon, yuzu zest, and a sprinkle of shichimi togarashi.

Serve with ponzu sauce for dipping if desired.

Preparation Time

  • Preparation Time: 25 minutes
  • Cooking Time: 20 minutes
  • Total Time: 45 minutes
  • Servings: 4

Tips for Perfect Monkfish Hot Pot

  • Use the freshest monkfish available for the best flavor.
  • Simmer gently to keep the fish tender.
  • White miso creates a mellow, creamy broth, while red miso adds a deeper, richer flavor.
  • Add leafy greens near the end of cooking to preserve their texture and color.
  • If using monkfish liver, stir a little into the broth for extra richness and depth.
  • Finish the meal by adding cooked rice or udon noodles to the remaining broth for a delicious final course.

Delicious Variations

Spicy Monkfish Hot Pot

Add Korean chili paste or Japanese chili oil for gentle heat.

Soy Sauce Monkfish Hot Pot

Replace the miso with additional soy sauce for a lighter broth.

Seafood Hot Pot

Include shrimp, scallops, clams, and cod alongside the monkfish.

Kimchi Monkfish Hot Pot

Add kimchi for a spicy, tangy variation.

Yuzu Monkfish Hot Pot

Finish with extra yuzu juice and zest for a refreshing citrus aroma.

Mushroom Ankō Nabe

Increase the variety of mushrooms for an even richer umami flavor.

Nutritional Information (Per Serving)

  • Calories: 340 kcal
  • Protein: 35 g
  • Carbohydrates: 14 g
  • Fat: 15 g
  • Fiber: 4 g
  • Sodium: 980 mg

Best Side Dishes

Monkfish Hot Pot pairs wonderfully with:

  • Steamed Japanese Rice
  • Udon Noodles
  • Soba Noodles
  • Onigiri
  • Japanese Pickles (Tsukemono)
  • Seaweed Salad
  • Spinach with Sesame Dressing
  • Chilled Tofu

Frequently Asked Questions

What does monkfish taste like?

Monkfish has a mild, slightly sweet flavor with a firm, meaty texture that is often compared to lobster or scallops. It absorbs the flavors of the broth while remaining tender.

Can I make Ankō Nabe without monkfish liver?

Yes. The liver is optional. While it adds richness and depth to the broth, the hot pot is still delicious when made with only monkfish fillets.

Can I prepare the ingredients ahead of time?

Absolutely. Slice the vegetables and prepare the broth in advance. Store everything separately in the refrigerator until you're ready to cook.

What can I do with the leftover broth?

The flavorful broth is traditionally enjoyed by adding cooked rice to make zosui (rice porridge) or simmering udon noodles in the remaining soup for a comforting final course.

Final Thoughts

Monkfish Hot Pot is a treasured winter specialty that reflects the warmth and communal spirit of Japanese dining. With its delicate monkfish, fresh seasonal vegetables, silky tofu, and savory miso-dashi broth, every bowl is comforting, nourishing, and full of authentic flavor. Whether shared around the table with family or served for a special gathering, Ankō Nabe is a memorable dish that brings the comforting traditions of Japanese hot pot cuisine into your home.