Ingredients

6 portions monkfish fillet, 160g each
3 Nori seaweed sheets
Salt
Cling film
6 portions of flower sprouts (or kale or samphire), blanched in salted water
100g Daikon (white radish or mooli), thinly sliced
120g Japapnese wheat noodles (or Ramen if you prefer)
120g shimeji mushrooms, base trimmed
For the Nitsuke broth
500g water
10g kombu seaweed
10g bonito flakes
50ml soy sauce
50ml sake
50ml mirin

Method

Soak the kombu in the cold water for 30 minutes then cut it into strips.
Place the kombu and water into a pan and slowly bring it to the boil.
Allow to boil for no more than 3 seconds and remove the seaweed.
Put the pan back onto the heat and add the bonito flakes.
Bring it back to the boil and then remove the pan from the heat.
Allow it to sit for 2 minutes before removing straining the liquid through a fine sieve lined with muslin cloth.
Bring the sake to the boil in a separate pan and then add it to the strained liquid along with the mirin and soy.
Set it aside until required.
To serve:
Bring a pan of water to the boil and then turn it down to a very gentle simmer.
Season the monkfish portions with salt and wrap each in a piece of nori seaweed cut to size.
Roll each portion in cling film leaving no air gaps and tie the ends to seal it.
Cook the monkfish portions in the barely simmering water for 8-12 minutes depending on the thickness.
Allow the monkfish to rest while you assemble the dish.
Blanche the noodles for 1 minute and divide equally between 6 bowls.
Add the warm flower sprouts and daikon to the bowls.
Warm the nitsuke stock with the mushrooms until they soften slightly and divide between the bowls.
Slice each monkfish portion into 3 and arrange in the bowls.

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