Monkfish Hot Pot (Anko Nabe)

Bahan-bahan (4 porsi)

• 1 lb monkfish (anko)
• ¼ lb steamed monk fish liver (ankimo)
• 1 Tokyo negi (long green onion) ((or several green onions))
• 8 leaves napa cabbage
• 1 bunch shungiku (chrysanthemum greens) ((or any green leafy vegetable))
• 7 oz enoki mushrooms ((1 package))
• 3 shiitake mushrooms
• 1 inch carrot
• 14 oz medium-firm tofu (momen dofu) ((1 block))
• 1 package shirataki noodles ((7 oz, 198 g))
• 4 cups water
• 1 piece kombu (dried kelp) ((3 x 4 inches, 7.5 x 10 cm per piece))
• 5 Tbsp miso ((use red miso or awase miso))
• 4 Tbsp soy sauce
• 4 Tbsp mirin
• 2 Tbsp sake ((you can substitute dry sherry or Chinese rice wine))