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Ankonabe
Ingredients:
Anko (devil-fish)
Shiitake
Enokidake
Gobo
Mitsuba
Leek
Chungiku
Shirataki
Yakidofu (fried tofu)
Salt
Dashi
Miso (soy-bean paste)
Sake, mirin, sugar, ponzu.
Preparation:
1. Salt devilfish's liver and cut it into chunks.
2. Boil meat and skin, and then cool and cut.
3. Add dashi, soybean paste, sake, mirin and some sugar.
4. Prepare sauce from devilfish's liver, ponzu and soybean paste.
5. Place the ingredients into the pot and simmer it.
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