加藤卓志
Oarai, Oarai Hotel
At the restaurant where I work in Oarai, Ibaraki, monkfish is an ingredient we use often during its harvest season, from November through March. By…
Serves 1 · ¥250
Cook time 40 min
Oarai, Oarai Hotel
This is part of an effort to cope with rising food costs. At the restaurant where I work in Oarai, Ibaraki, monkfish is an ingredient we use often…
Serves 1 · ¥350
Cook time 2 hr
Oarai, Oarai Hotel
Monkfish hot pot is usually made with bonito or kombu dashi, but this time I roast the monkfish bones and simmer them in a pressure cooker to draw…
Serves 1 · ¥850
Cook time 50 min
Oarai, Oarai Hotel
At the restaurant where I work in Oarai, Ibaraki, monkfish is an ingredient we use often during its harvest season, from November through March. By…
Serves 1 · ¥350
Cook time 40 min
