Donko-jiru ｜ Our Regional Cuisines

1. Cut the daikon radish and carrot into quarter slices. Shave the Gobou(=Burdock root) and cut the potatoes into thin slices. Cut the tofu into large cube shapes and the Japanese leek into diagonal slices.

2. Remove the sliminess from the “donko” (=dark sleeper) by washing it in lightly salted water (the salt for this is not included in the above list of ingredients). Most of the fish scales will be removed when the fish is washed but if any of the scales remain, remove them by hand. Cut open the stomach of the fish and take out the entrails. Once done, cut the fish into chunks and sprinkle them with salt (the salt for this is not included in the above list of ingredients). When using fresh “donko” (=dark sleeper), keep the liver for use later.

3. Simmer the vegetables. When they are 70% cooked, add the chunks of “donko” (=dark sleeper) and the liver. Simmer at a low heat.

4. Add the tofu.

5. Add the miso and then the Japanese leek.