Anko (Monkfish) Full Course (Dobu-jiru and Ako-no-Tomoza)

Introduce the monkfish — today's is from Sado, Niigata, weighing 13kg.

Butcher the monkfish on a cutting board. Start by flipping it over and removing the fins.

Skin the monkfish. Start around the lower jaw and peel the back skin off as well.

Separate the head from the body.

Filet the body daimyo-style. Remove any parasites attached to the bones.

Butcher the head. Insert the knife at the lower jaw and remove the gills.

Chop the gilled head into chunks.

Remove the inedible teeth.

Once the rough cuts are done, prep the gills. Rinse them in water to wash out blood residue.

Process the offal — extract the anko-kimo (liver), stomach, and roe.

Clean the stomach. Remove slime and any parasites.

Prep the anko-kimo. Remove blood vessels and the thin membrane, and cut away the bitter portion where the bile was attached.

Prep for the dobu-jiru. Get the napa cabbage, daikon, burdock, white scallion, carrot, enoki, grilled tofu, and other vegetables ready.