Dojōjiru どじょう汁

History and Origins

The Dojou is considered the best taste of the year from June to July before the egg is laid. Although there are less fat in them than eels, they are rich in vitamins and minerals. The nutritional balance has been known as a good food because it can be cooked to the bone. When the country is finished farming, men used to take the dojou from ponds and rivers. "Cyme" is a soiled dish that boils with vegetables, such as potatoes, lentils, and so forth, and has become the center of the cooking process for men. Also, the community's collaboration and meeting also served as a social additive because they had built Dojou in a large pot and acted on their neighbors and relatives. With the change in the environment, the chance to see a natural dandro is reduced, but the eating habit of "Syi" continues.

When It Is Eaten

They've been eaten for soil purposes to prevent summer Batte. It was an essential food for summer events where houses were replaced by shifts.

How It Is Eaten

Put water into the pan and put it on the fire. I'm gonna cut the gas, gas and gas. Dojou can be put in buckets with a wet bottle. When Dojou stops moving, he will eat salt. We're adding boiling pot to it. We're adding oil, resuscitation, potatoes, and rice. Once it is boiling again, add and mix the rice lightly. When the rice is boiled, we add the rest of the tools and taste it with a taste and a drink. You can add the medicine you like.

Recipe

Ingredients

• 1 kg loach (中くらい)
• 2 burdock root
• 10 eggplant
• 20 taro
• 5 aburaage (fried tofu pouch) (短冊切り)
• 5 long green onion
• 20 heads udon noodles
• 200 g salt
• 1 kg miso
• 3 × 180 ml sake
• condiments (soy sauce), to taste

Method

1. I put 6L of water into a large pot and put it on fire. I'm going to cut the remaculate potatoes properly, and I'm going to cut the oil in a short book.
2. Dojou swims in fresh water for two days, then lets mud out, then put it in a bucket, and put two bottles in there.
3. When Dojou's drinking stopped, I put salt in him, and put my hands on the dojou and wash it thoroughly and thoroughly.
4. When the hot water is boiling, put in oil, seame potatoes and rice, and boil six minutes of boiling, make a dojou. When it is boiling, stir in and mix in five minutes.
5. When the rice is boiled, put in long sleeves and taste the remaining wine. Please add the medicine you like.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.