Dojo nabe (Japanese: 泥鰌鍋 or ドジョウ鍋; dojō nabe) is a Japanese nabemono dish. 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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