Donkojiru どんこ汁

History and Origins

"Nuji" means "sui" or "tsai" which is a common catch on the tri-land coast. When winter comes, it'll be tight and fat in the liver. It's a delicate white taste and is generally preferred as a dish of yuzu and pot. It's also good to use a thick, fated liver. The white and light flavors are considered good for post-natal compost and have been eaten as a physical recuperating dish. And as "many things enter into the big mouth and hard to get out of the small butt," he also called himself a rich catcher. In Sendai, this custom continues today. Some areas can be eaten at fall-scrolled garden. A chicken can be baked or cooked in addition to the soup, even in such ways as salt, dry or rice.

When It Is Eaten

On the 10th of October, I presented to God the senility course with a tailed citrus. There are also areas where you can eat at the end of the autumn. It is still eaten at home as winter's taste.

How It Is Eaten

After boiling the potatoes on a large scale, add this cut-and-a-bitched rice, gently boil the tofu and taste the tofu and then add the onions.

Recipe — Serves 4

Ingredients

• 2 donko shiitake
• 80 g daikon radish
• 60 g carrot
• a pinch burdock root
• 2 potato
• 1 blocks tofu
• 1 green onion
• miso, to taste

Method

1. Greata, carrots are cut, potatoes are cut, peas are cut, potatoes are cut. Tofu is a big cut, and the onions are cut in half.
2. A chicken washs with a thin salt water supply (in excess) to remove the stain. At this time, most of the warthogs can be caught, but if there are left, they can be removed. I'll break up my stomach, take out my internal organs, cut them out, and wash the salt a little more. If you use a fresh stick, don't throw away your liver.
3. Cook vegetables. When the vegetables are fermented in 70 percent, I will boil them gently with this cut and liver.
4. Add to the tofu.
5. It's made with a taste bowl, taste it, and add a twist.

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.