Home Recipes Top Chef Selection ~Pioneers~ Simmered monkfish liver (fried with shrimp potato)

Recipes Top Chef Selection ~Pioneers~

Simmered monkfish liver (fried with shrimp potato)

COOKING INGREDIENTS

Recipes Top Chef Selection ~Pioneers~

FREE

Ingredients

Ingredient 1

  • Monkfish liver

  • Ebiimo taro

  • Wasabi

Ingredient 2

  • Monkfish liver

    500g

Delicious stew

  • Boiled sake

    900㏄

  • Koikuchi Dark soy sauce

    200㏄

  • Dashi broth

    900㏄

  • sugar

    300g

  • Old roots

    50g

  • Ebiimo taro

    500g

  • prime soup stock

    800㏄

  • sugar

    180㏄

  • salt

    20g

  • Wasabi

    a little

COMMENT

The way to prepare monkfish liver is something I learned at a restaurant where I used to work. If you put monkfish liver in a vacuum to remove the blood, it will become soft.

  1. The standard way to eat monkfish liver is to steam it and then eat it with ponzu sauce, but I wondered if there were other delicious ways to eat it. By adding ginger when cooking it, the fishy odor disappears.

How to make simmered monkfish liver (fried with shrimp potato)

How to make simmered monkfish liver (fried with shrimp potato)

  1. 1. Remove the membrane and blood vessels from the monkfish liver, place it in a vacuum at 64°C to remove the blood, and then expose it to water.

  2. ② Bring the combined stock to a boil, add the monkfish liver, and simmer at 70-75℃ for 40 minutes, then leave it overnight.

  3. ③ Peel the shrimp potato into hexagons, bring to a boil in water, and rinse with water.

  4. ④Put into the combined stock and simmer for 5 hours.

  5. ⑤ Deep fry the cooled shrimp potatoes in oil.

  6. ⑥ Place the two ingredients in a bowl and serve with wasabi.

  7. Restaurants serving this dish

  8. Kawasaki "Ring Island"

輪島正三

  • Kawasaki Ring Island
  • Shop owner

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