When people think of monkfish in Japan, monkfish hot pot, or ankō nabe, is probably the dish that comes to mind first. In the Shimokita region of Aomori Prefecture, however, monkfish is traditionally enjoyed in a different way: ankō no tomo-ae.
This local specialty combines monkfish meat, skin, and other edible parts with its rich liver, often described as the “foie gras of the sea.” The ingredients are carefully steamed and then mixed with a specially prepared miso seasoning, creating a rich, savory dish that makes full use of the monkfish.
First, the parts of the monkfish other than the liver are briefly blanched in boiling water. This process, known as shimofuri, involves dipping the ingredients in boiling water for just one or two seconds and then placing them in cold water.
This helps remove excess slime and scales, reduces unpleasant odors and impurities, and helps prevent the fish from breaking apart during cooking. It is an important step in preparing monkfish for this traditional dish.
The monkfish meat and bones are lightly sprinkled with a small amount of sake and then steamed over high heat for approximately 15 minutes. Once the fish has finished steaming, it is allowed to cool slightly.
The meat is then carefully separated from the bones and shredded into bite-sized pieces. The flavorful liquid produced during steaming is saved, as it will later be used to enhance the miso seasoning.
In a separate pan, the monkfish liver is gently cooked until its rich oils are released. Miso is then added, followed by sake and the reserved steaming liquid. These ingredients are mixed together to create a rich, aromatic sauce.
The shredded monkfish meat is added to the sauce and the seasoning is adjusted to taste. Finally, finely chopped green onions are mixed in, completing the dish.
The appeal of Ankō no Tomo-ae lies in its deep, savory flavor and its use of several parts of the monkfish. The rich liver adds a creamy depth to the miso, while the steamed meat and skin provide contrasting textures.
This cooking method also reflects the traditional Japanese philosophy of making the most of an entire ingredient. Rather than using only the most familiar parts of the fish, the dish brings together meat, skin, liver, and cooking juices to create a concentrated expression of monkfish’s natural flavor.
For travelers exploring northern Aomori, Ankō no Tomo-ae offers an opportunity to discover a lesser-known local specialty and experience the distinctive seafood culture of the Shimokita Peninsula.