福島県·郷土料理
Ankou Nabe (Monkfish Hot Pot) / Dobujiru
Thick, rich steam rises from the bubbling pot. Taking a sip of the soup on a spoon—you are met with the creamy, luscious umami of the liver. There are few delicacies that warm you quite like this on a cold day. In Iwaki, the star of the monkfish hot pot is undoubtedly the rich liver. In particular, 'Dobujiru' is a luxurious preparation where the monkfish liver is slowly sautéed in the pot before simmering, using even more liver than a standard hot pot. The soup becomes so thick with the richness of the liver that it turns cloudy, creating a profound depth of flavor. The flavorful soup clings perfectly to the tender, jiggly meat of the monkfish. Winter, when 'Tokiwa-mono' (locally caught) monkfish is available, is the best time to enjoy it. This is Iwaki's pride, even selected as one of the Agency for Cultural Affairs' '100 Year Foods'.
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