Megumi’s Monkfish Dobujiru Curry
- Difficulty
- Total time
- 1 h 10 min
- Hands-on
- 1 h 10 min
- Cost
- ¥¥¥¥
- Servings
- 2
Equipmentpot
Tastespicy, umami, comforting
Ingredients
- 1 monkfish fillet (approximately 500 grams)
- 80 g monkfish liver
- ¼ head of bok choy
- ⅙ of a Japanese pumpkin, to taste
- 1 burdock root
- ⅙ of a daikon radish, to taste
- 1 pack enoki mushrooms
- 1 white scallion
- ½ a block of grilled tofu
- 1 l bonito and kelp soup stock
- 1 tbsp canola oil
- 2 tbsp curry powder
- 4 tbsp soy sauce
- 4 tbsp awase miso
- 100 ml sake
- 2 tbsp mirin
- 1 tsp grated ginger
Bonus side dish
- 2 small bowls of cooked rice
- 1 egg, beaten
- Chopped spring onion, to taste
Method
- 1
Blanch the monkfish fillet. Dip it in boiling water for 20 seconds or until the surface of it is completely white. Then quickly dip it in cold water and set it aside.
- 2
Cut the bok choy and tofu into bite-sized pieces.
- 3
Thinly slice the pumpkin and burdock root.
- 4
Quarter the daikon radish and then slice into quarters.
- 5
Diagonally slice the scallion.
- 6
Cut the base off the enoki mushrooms and then slice in half.
- 7
Flatten the monkfish liver with the flat part of a knife.
- 8
Heat the canola oil in a pot. Add the monkfish liver and curry powder and simmer. Once the fragrance of the curry powder has strengthened, add the awase miso, sake, mirin, soup stock, grated ginger, and soy sauce to make the broth. Season to taste.
- 9
Add the monkfish fillet, vegetables, and tofu. Cover and boil for 10 minutes, and you're done!
- 10
Once most of the dobujiru has been eaten, add the cooked rice, beaten egg, and chopped spring onion to any leftover broth and bits of food in the pot. Stir together to make zousui rice gruel.
Food safety
- Cook monkfish liver through until firm in the centre.