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.

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

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

External links

ドジョウ鍋 – YouTube

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