【衝撃】子供たちの反応が凄すぎる‥！みんなであんこう鍋を食べる会の一日密着/料理教室/ドキュメンタリー/アンコウ吊るし切り

anglerfish

🥗Healthier: cod

💰Cheaper: pollock

Cod is lower in fat and easier to find.

mirin

🥗Healthier: rice vinegar

💰Cheaper: sugar + water

Rice vinegar can replicate the acidity without added sugar.

dashi stock

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and sodium.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Cottage cheese provides similar protein content.

Prepare the dashi stock by boiling water and adding dashi granules until dissolved.

Cut the anglerfish into bite-sized pieces and season with salt and pepper.

Slice the daikon radish, tofu, napa cabbage, mushrooms, and green onions into manageable pieces.

In a large pot, combine the dashi stock with soy sauce, mirin, and sake.

Bring the mixture to a simmer over medium heat.

Add the anglerfish pieces to the pot and cook for 5-7 minutes until opaque.

Stir in the daikon radish and cook for an additional 5 minutes until tender.

Add the tofu, napa cabbage, and mushrooms, cooking until the vegetables are wilted, about 3-4 minutes.

In the last minute, add the green onions, garlic, and ginger for flavor.

Taste the broth and adjust seasoning with salt, pepper, or chili pepper as desired.

Serve hot, allowing diners to enjoy the ingredients directly from the pot.

Cooking Techniques

Spice Level:

Dietary

Allergens