Dojou-Jiru (Pond loach Soup) ｜ Our Regional Cuisines
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Image source: Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture
RECIPE
Ingredients (20 servings)
- "Dojou" (=Pond loach) (Middle size) 1kg
- Gobou(=Burdock root) 2
- Eggplant 10
- Satoimo (=Japanese taro) 20
- Fried thin tofu (tanzaku-cut) 5
- Japanese leek 5
- "Uchikomi Udon" (=freshly made udon to cook into soup directly) 20
- Salt 200g
- Naka-Miso (regular miso) 1kg
- Sake 3 gou
- Condiments (Soy sauce, Green onion, Red chili pepper, Garlic, ‘Myoga’ (=Japanese ginger) To taste
How to cook
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1. Pour 6L of water into a big pan to heat. Cut Gobou(=Burdock root) , eggplant and ‘satoimo’ (=Japanese taro) into adequate size. Tanzaku-cut fried thin tofu.
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2. Let pond loach swim in plain water for 1~2 days to remove dirt, then replace into a bucket. Add 2gou of sake.
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3. Once pond loach gets drunk by sake and stop moving, add salt and rub it to remove slime, then rinse well.
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4. Once water is boiled, add fried thin tofu, ‘satoimo’ (=Japanese taro) and eggplant to boil for 6~7 minutes. Then add pond loach. 5 minutes after boiling, add ‘udon’ while separate them, then stir lightly.
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5. Once "udon" is simmered, add burdock and Japanese leek. Add miso and rest of sake for flavor. Add condiments you like to serve.
provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
