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-jiru is a Miyagi winter soup that uses one or two whole donko fish, including flesh, head, bones, and liver.
Read more
The pieces simmer with daikon in water, are seasoned with Sendai miso, and finish with tofu and long onion. Donko is a regional name applied to ezo isoname and chigo cod, fish that become firm and develop especially rich livers from autumn into winter. As the liver cooks, its fat disperses through the broth while the head and bones contribute clean marine depth. The fish's large mouth and body tapering toward the tail inspired an auspicious interpretation: money enters easily but is difficult to lose. Around Kesennuma, families hung donko at the household altar for Ebisu observances, praying for abundant catches and prosperous business, then made it into soup. It is also served to winter guests.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut the daikon into 5 mm quarter-rounds, slice the onion diagonally, and cut the tofu into large 3 cm pieces.
- 2Prep
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.
- 3Control
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.
- 4Heat
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Donko flesh, head, bones, and fresh liver simmer with daikon in one pot.
- Finish cue
- 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.
- Avoid this
- Do not use liver stained green or strongly bitter from a ruptured gallbladder.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
45min, 6 ingredients
Category median
45min, 8 ingredients
Based on 242 recipes
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