Dojo-jiru Loach and Udon Soup

Obtain refrigerated loach professionally purged and processed for food by a licensed supplier, transport sealed at 4°C or colder, and cook the same day. Separate the raw-fish tub, colander, gloves, and tongs from vegetable tools.

Place 1kg loach and 360ml sake in the lidded raw-fish tub, close, and refrigerate 5 minutes.

Discard sake, rub with 200g salt for 2 minutes using gloves, then rinse three times in a colander under low-pressure cold water and drain.

After fish handling, seal and discard used sake and salt liquid and isolate the tub, colander, and gloves.

Wash sink and handles with detergent, sanitize with a food-contact product, and wear fresh gloves before vegetables.

Bring 6L water to a boil.

Peel and cut 20 taro to 3cm, cut 10 eggplants to 2cm and 5 tofu sheets to 2cm strips, add, and boil 7 minutes. Shave 2 burdock roots thinly and slice 5 leeks 1cm, keeping aside.

Add loach to the boiling pot with long tongs and cover immediately.

Once a full boil returns, boil continuously for 10 minutes and skim foam. Do not taste broth or fish before this point.

Loosen and add 20 portions fresh udon and boil for the package time or 10 minutes.

Stir only gently so the loaches remain intact.

Add burdock and leek and boil 5 minutes.

Dissolve 1kg medium miso in broth, add the remaining 180ml sake, and cook 5 minutes more. Confirm loaches from several areas are at least 75°C in the center and fully opaque.

Serve 30ml soy sauce, 50g chopped thin scallions, 5g chile, 20g minced garlic, and 30g shredded myoga separately.

Within 2 hours, divide leftovers into shallow containers, chill to 4°C or colder, consume by the next day, and reheat to a full boil.