Part 4 of the pot recipe monkfish

You may also want to bother cooking separately from the liver of monkfish.
Liver with ponzu from eating cooked is delicious.
Much, my house was a soy sauce flavored soup, where you are issued a monkfish pot pub and restaurant, the shop, there is also a shop that is a recipe for miso flavor.
The soy sauce flavor, rather, is often being used as a base and fine dining, restaurant, etc..
Then, there is a base that is referred to as "juice groove", the angler pot, but it is local cuisine such as Oarai town, as you know.
Angler more pot rich have been made, locally are referred to as pot soup made with dashi that groove.
In the first pot, so make soup from fry the monkfish liver, this soup is cloudy.
Since similar to Doburoku, cloudy soup is called juice groove.
Monkfish liver loves me too, or cook separately, but put in a pot and boil eat it also, I would also be used as a recipe for making delicious soup this way.
There is also a pot angler called "wind fisherman juice groove."
This is a cooking pot, it is a characteristic of a cooking pot without water, and make itself and Supudashi angler, with only water and vegetables.
Will be the miso seasoning, since the cooking pot fairly high nutrient, it is said had been made between the fishermen.
If you are looking to eat at the shop, so cooking pot consuming pains, who get used to angler in detail, exactly, it is possible to realize this recipe is so difficult and I am not a fisherman.