Tokyo Prefecture

Yanagawa nabe/Dojo jiru

Yanagawa nabe/Dojo jiru
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Ingredients (For 4 persons)

  • Loach (alive) about 20 fish
  • Cooking sake Appropriate amount
  • [A] Dashi 600 ml
  • [A] Miso (sweetened) 50g
  • [B] Soy sauce 50ml
  • [B] Mirin 50ml
  • [B] Sugar 1 tbsp.
  • Green onion Amount as desired
  • Shichimi (seven spice) chili pepper, sansho (Japanese pepper) Amount as desired

How to cook

  • 1. Soak the live loach in a deep bowl with cooking sake for about 1 hour. Make sure to cover the bowl with a lid to prevent the loach from jumping out of the bowl.

  • 2. Mix [A] together to make miso soup, add in the dojo from step 1, simmer over medium heat for 5 minutes, then reduce heat to low and simmer for 25 minutes. After simmering, drain into a bowl.

  • 3. Combine all the seasonings in [B] to make Warishita.

  • 4. Prepare a pot large enough to hold the loach and lay out the loach.

  • 5. Pour enough of the reduction made in step 3 to cover all the dojos, top with chopped green onions, and simmer over low to medium heat. When the leeks are softened, the dish is ready. Before eating, sprinkle with shichimi (seven spice) and sansho (Japanese pepper) to taste.

* Recipes vary depending on the region and home.