Delicious monkfish is a specialty of Japan, especially Ibaraki Prefecture.
Its large, soft, and slippery body is difficult to dismantle, so locals invented the 'hanging cut' method for disassembling and cutting it. There's even a monkfish festival in Ibaraki Prefecture every year that features a hanging cut demonstration.
In the culinary world, there's a saying: "Pufferfish in the west, monkfish in the east."
This means that the only fish that can rival the supreme delicacy of pufferfish is monkfish.
First, pan-fry the monkfish liver until oil renders out.
Then, use the liver oil and miso to simmer a golden soup base, finally adding the fish meat.
And the so-called "Monkfish Seven Treasures"—fish skin, fins, liver, stomach, gills, etc.—along with some Tofu, vermicelli, and various vegetables, are all cooked together in the pot.
During the cooking process, no additional water should be added.
Finally, add some mushrooms to the bubbling soup and quickly blanch them to lock in their inherent sweetness.
Various curry spices are used to enhance the flavor, filling the rising steam with a rich aroma, subtly inspiring everyone's longing for a beautiful life.
Perhaps this is the healing power that monkfish curry hot pot brings?
…
In fact, there is no concept of "hot pot" in Japan cuisine.
Dishes where ingredients and the pot used to cook them are served together are collectively referred to as "nabemono."
Of course, if you say there's no hot pot in Japan, some people might disagree!
But no matter what, in terms of ingredient diversity, Japan's nabemono should be no less than Chinese hot pot.
Besides the common miso soup, there are also unique soup bases like soy milk and curry.
The contents also include a wide array of edible items from land, sea, and air, such as the monkfish hot pot Sosuke made, which doesn't even spare the fish liver.
At this moment, gazing at the bubbling golden soup base.
And the Tofu skin moving up and down with the steam, the tender mushrooms floating on top, and the fresh monkfish meat… Tadokoro Megumi couldn't help but be stunned!
After a moment, she came back to her senses, picked up a small ladle, and scooped a small amount of soup to taste it carefully.
Sizzle!
Tadokoro Megumi made a slight sound as she drank the soup.
But after just a small taste, her whole body trembled, and her eyes revealed disbelief.
Then she used chopsticks to pick up a small piece of monkfish liver. As soon as it entered her mouth, she found the texture incredibly smooth. That tender and delicate texture instantly reminded her of the texture of good foie gras.
But unlike foie gras, the umami was fresher.
In terms of taste, it also seemed more delicious, and it was clearly less greasy than foie gras in terms of texture.
Perhaps it's because monkfish liver isn't artificially fattened like foie gras, and its unsaturated fatty acid content is richer?
"Oh?"
"This fish liver… it seems to have no fishy smell at all!"
Swallowing, Tadokoro Megumi's expression showed satisfaction. ♝ ♦ ♦ ♦
At her current level, it was difficult for her to delve into the reasons why this monkfish curry hot pot was so delicious. Although she could analyze a little, it was really hard to explain clearly.
…
Not fancy!
However, it had a truly substantial texture and an extremely prominent umami flavor.
It's no exaggeration to say that simply using the simplest cooking method to preserve its original deliciousness would be enough to leave a deep impression.
Although pufferfish and monkfish are both considered the twin marvels of the culinary world.
Things often have two sides like this: one is highly poisonous, and the other is incredibly ugly.
But after Sosuke's careful preparation, the monkfish's terrifying appearance was gone, leaving only enticing deliciousness!
Even picking up a piece of cooked monkfish meat with chopsticks, letting it roll and absorb the flavor in the curry-spiced soup base, the moment it entered the mouth, life seemed to be complete.
At this moment, under the faint yellow incandescent light, Tadokoro Megumi's fair and tender little face was flushed red by the steam, and thin beads of sweat appeared on her forehead.
The moment the steam rose, she might have felt that there was nothing a monkfish curry hot pot couldn't solve.
Or rather, when faced with such a dish, she was very willing to completely forget all her troubles!
"Mmm, it's really fragrant~"
"After eating, an indescribable aftertaste lingered on my lips and teeth."
"And this taste wouldn't dissipate for a long time, faintly feeling the unique deliciousness of monkfish!"
"Even the aroma of curry spices mixed with mushrooms, vegetables, and other ingredients could linger in the mouth for a long time, always leaving an unforgettable impression."
Finally, Tadokoro Megumi, who had drunk every last drop of soup from the pot, said with a look of contentment.
…
Hot pot is definitely a blessing for those with decision paralysis.
You don't need to make choices; just put all the ingredients together to stew, and then let them all go into your stomach, and that's it.
The monkfish curry hot pot before her.
Undoubtedly, in Tadokoro Megumi's heart, it was absolutely the best and most delicious hot pot dish!
Gradually.
She only felt that her whole body's energy had become especially abundant.
Clearly, such a monkfish curry pot had completely exceeded her imagination.
"Chef, your monkfish curry hot pot is truly unique."
"No, not just unique; even the selection of ingredients, the preparation of the monkfish, and the control of the heat are all perfect!"
Tadokoro Megumi, opening her eyes, said to Sosuke with admiration.
She had witnessed Sosuke's cooking skills many times and tasted many of his dishes, but she had to admit that every time she came to the Izakaya, she was shocked and amazed by Sosuke!
If she were to make such a monkfish dish.
Even if she knew how to do the hanging cut and how to prepare monkfish, she would never be able to reach Sosuke's level and height.
…
"Monkfish itself is very delicious."
"It can not only bring out the effects of curry spices but also combine the flavors of other vegetables and mushrooms."
"Of course, the most important part is the fish liver, which is even more delicate than foie gras."
"The fish liver has a very dense yet savory texture, so the selection of curry spices should be slightly milder."
"This way, the taste of the entire monkfish curry hot pot will be light, but with a slight sweetness, making it gentle and leaving a long aftertaste when eaten."
"Then, regarding vegetables."
"The principle is simple: use as much as you have, don't think it's too little."
Sosuke glanced at Tadokoro Megumi, and seeing that she seemed to understand, he said faintly.
"I see."
"There's so much to consider even for monkfish curry hot pot?"
Listening to these words, Tadokoro Megumi couldn't help but lower her head in thought.
And seeing Tadokoro Megumi's reaction, Sosuke said nothing more, simply tidied up the table and turned to leave!
…
In terms of setting.
Tadokoro Megumi's strongest skill is actually not local cuisine, but dishes that have a homely feel.
Hmm!
In other words.
Her dishes lack strong stimulation and don't have that 'wow' factor that makes people's eyes light up.
This was evident in the original plot, during the Autumn Elections quarterfinals, when she faced Ryō Kurokiba in a Ramen cooking battle, the Ramen she presented showed this trait!
Perhaps it was also because of her cooking style that she didn't gain much advantage in the highly competitive Totsuki culinary academy.
Of course, on the other hand.
Tadokoro Megumi herself doesn't have much ambition.
When she came to Totsuki to study, her biggest wish was not to achieve great success in the culinary world, to stand at the top, or to look down on others like Erina.
Rather, she simply wanted to be capable enough to inherit her family's inn.
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