Part 3 of the pot recipe monkfish

I introduced a recipe for pot angler, will pave the way for the future.
Because it is sold for cooking pot with fillet, monkfish, it is convenient to use it.
Without even boiled in hot water below, to the extent that retrieved Okay so immersed in boiling water, then I put in the water.
And I'll raise the drain strainer.
Chinese cabbage from the wash, I cut coarsely.
'll Keep a thin sliced ​​carrots.
Onion, cut into a size of your choice diagonal cut, shimeji and shiitake mushrooms.
Turn off the water, tofu cut into bite-size.
As with an ordinary cooking pot, soup soup recipes are simple and made from raw mirin, soy sauce, sake, Japanese soup.
I'll finish the seasoning like chowder.

So, today, let's finish the pot angler.
Put the soup broth to pot, I put on high heat.
Juice was boiled only, Monkfish and vegetables, put everything, we do to make adjustments to a simmer over medium heat to boiling further.
Again, the caulking is recommended udon.
Although sometimes melts is mushy monkfish, pan bottom has become muddy, noodles entwined it is also delicious.
I also like the noodles that are in that state, once rescued from them, such as those who fin bones and angler, and the rest of the equipment is a concern, you may want to add the noodles.
In the remaining juice, more than just boiling the noodles, and make rice gruel, it is very delicious.
Some of the fillet of monkfish, if the liver is already on, even if being together in the pot, but it is very tasty.