Donko-Jiru (Miyagi Miso Fish and Liver Soup)
Quick answer
- Total time
- 45 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Donko, a Miyagi name for ezo isoaine and chigo cod, firms up and develops a rich liver from autumn into winter, and this soup uses the whole fish: flesh, head, bones and liver.
Read more
The fish's wide mouth and tapering tail made it a lucky symbol, money flowing in and not slipping out, so around Kesennuma families hung donko at the household altar for Ebisu observances before turning it into soup. It is still served to warm winter guests.
Ingredients
Instructions
- 1
Cut the daikon into 5 mm quarter-rounds, slice the onion diagonally, and cut the tofu into large 3 cm pieces.
- 2
Scrape off scales and remove the innards.
Separate the liver without rupturing it and cut into large pieces; discard any green-stained or bitter-smelling part exposed to bile. Chop the body with the head into three or four sections and rinse away blood in cold water.
- 3
Combine the water, donko flesh and head, liver, and daikon in a large pot.
Bring to a boil, skim foam and blood thoroughly, and simmer for 10 to 12 minutes, until fish and liver reach at least 63°C and the daikon turns translucent.
- 4
Dissolve the Sendai miso in a ladleful of broth and return it to the pot.
Add tofu and onion, heat gently for 2 more minutes without a hard boil, and turn off the heat. Divide fish, liver, vegetables, and broth among four bowls.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「ごっつぉうさん-伝えたい宮城の郷土食」（みやぎの食を伝える会） · Checked: 2026-08-11
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