Dojō nabe

Japanese hot pot dish
Dojō nabe

Dojo nabe (Japanese: 泥鰌鍋 or ドジョウ鍋; dojō nabe) is a Japanese nabemono dish.[1] To prepare the dish, pond loaches are cooked in a hot pot. The freshwater fishes are either killed ahead of cooking or are first soaked in cold sake and then cooked alive.[citation needed]

See also

  • Chueo-tang, Korean pond loach soup
  • Ikizukuri, the preparation of sashimi from living animals
  • Odori ebi, shrimp eaten alive in Japanese cuisine
  • Drunken shrimp, shrimp eaten alive in Chinese cuisine
  • Sannakji, octopus eaten alive in Korean cuisine
  • Yin Yang fish, partially deep-fried fish eaten alive in mainland China and Taiwanese cuisine
  • Odorigui

References

  1. ^ "Dojo : Bon Appetit! : NIPPONIA No. 41". web-japan.org.

External links

  • ドジョウ鍋 – YouTube


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