Donkojiru どんこ汁
| Prefecture | Miyagi (宮城県) |
|---|---|
| Region | Tohoku |
| Japanese name | どんこ汁（どんこじる） |
| Reading | Donkojiru |
| Home area | XMiyagi Prefecture all over. |
| Main ingredients | It's called the "Creation of Nature." |
History and Origins
Donko is an alias of the ezoo inomen and the cygodala, a fish that will be in season from fall to winter. In Miyagi Prefecture, the fish catch has been reduced year by year by year. With the big stomach growing and the narrowing of the tail, they are also said to be the money-stuffed hatchlings. Therefore, in the Naru area, the custom is to sit on the shelf and eat it in the juice on the day of the class, praying for a big fish or a big business. Donko is characterized by a tight body in winter, fat in the liver, and softness in body and bones. It's white, it's skinless, it's skinless, and it has an elegant taste like Tara. The liver tends to be preferred to the body, and in the Shiji region it has been used to be used for old rice, baked rice, fried rice, soup, and soup, but the liver has a rich flavor for both dishes. Yuzu soup has a good winter taste with a good taste and a good match. They are often eaten around the coast as native food to warm themselves from the core. The recipes vary according to each family, but they are often cooked with vegetables such as radish, carrots and so on and tofu.
When It Is Eaten
Since the season comes from autumn to winter, it is also sold at supermarkets in Miyagi Prefecture. "Nuzu" often comes from home cooking. It is also provided as a soup when guests from outside the province are served in winter.
How It Is Eaten
If you buy a whole Donko, you'll get a (gangs) and rip your stomach out and get your guts out. If you cut it, it'll be left to cook with the cooking process. They're served with vegetables such as radish, carrots, and crabs. It's also true that you can add seven flavors and a congealed citrus as a spice.
Recipe — Serves 4
Ingredients
- 1–2（800 g） ドンコ
- 200 g daikon radish
- 200 g tofu
- 1 green onion
- 5 cups water
- 70 g miso
Method
- The main root is cut, the string is cut, and the tofu is cut into large pieces.
- Donko takes the scales and the entrails and cuts them into three or four pieces per head. The liver is removed from the internal organs and cut large.
- Put water and water in the pot, liver, roots, and boil the pot for about ten minutes.
- When the root boils, the taste buds will be melted and tasted, add tofu and tofu, and put the fire in the pot.
More About Donkojiru
It's a traditional dish from the tri-land coast of Fukushima Prefecture. It's a soup of fish and vegetables that are boiled.
Overview
"Nuji" is the nickname for both the ezoo ii and the cidala.
I cook roots, vegetables, and vegetables, add the processed rice, add it to the boil, melt the taste buds, and taste them. Big ones are cut, small mushrooms take their internal organs and put them in whole, but fat bile livers are considered essential between fall and winter.
The fire road is fast, and if it is heated too much, it'll be shattered. As an illustration of how a chicken boils easily, in Miyagi Prefecture, it says, "It burns in the nose of a horse."
Text adapted and translated from the Japanese Wikipedia article どんこ汁 by its contributors, licensed CC BY-SA 4.0.
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.