Monkfish Miso Nabe

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Ingredients for 4 servings

4 cups water

4″ length of dashi kombu (kelp for making dashi stock)

2 tablespoons mirin

1/4 cup sake kasu

1/3 cup miso

1 pound of monkfish cut into large pieces

1 carrot, sliced into long thin strips

1/2 gobo (burdock), sliced into long thin strips

1 Tokyo negi (or a small leek) cut into 1″ lengths

2 ounces shimeji mushrooms, trimmed

1 package shirataki noodles, rinsed and drained

1/2 bunch shungiku, tough stems trimmed and cut in half lengthwise

3 leaves napa cabbage, halved lengthwise, then cut into large pieces

1 bunch of mitsuba, roughly chopped

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