Dongara-jiru (Whole Cod and Offal Miso Soup)
Quick answer
- Total time
- 55 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Dongara refers to the head and bony trimmings of the cod.
Read more
In the Shonai area of Yamagata, spawning cod goes into one pot from flesh to liver to milt or roe, and the liver melts into the miso broth, making it rich and savory. At home it is made from a cod hot-pot set cleaned by a fishmonger, with the gallbladder, gills and intestines already removed.
Ingredients
Instructions
- 1
Obtain a 1000g professionally cleaned cod hot-pot set with gallbladder, gills, intestines, and other inedible parts removed, and with flesh, head, bones, liver, and milt or roe identified separately. Keep everything refrigerated and cut flesh and bony pieces into 5cm to 6cm chunks.
- 2
Set the flesh, head, and bony pieces in a colander, pour boiling water over both sides, then rinse away clotted blood and scales in cold water. Briefly rinse the liver and milt or roe under cold running water, cut into bite-size pieces, and keep them on a separate plate.
- 3
Bring 6 cups water, 60ml sake, and 1 pinch salt to a boil in a large pot.
Add the cleaned flesh, head, and bones. When it returns to a boil, reduce to medium, simmer for 10 minutes, and skim foam with a fine strainer.
- 4
Add the liver and milt or roe and maintain a gentle boil for 8 to 12 minutes.
Measure the center of the largest flesh piece and the thickest organ piece separately, confirming that both reach at least 74°C. If not, cook in 2-minute increments.
- 5
Loosen 6 tbsp miso completely with two ladlefuls of broth and return it to the pot.
Simmer gently for 3 minutes. Slice 0.5 long onion diagonally 5mm thick, add it, and cook only 1 minute more.
- 6
Divide flesh, edible organs, and broth evenly among bowls and top with the 5g rock seaweed.
Warn diners which bowls contain head or bony pieces, and eat hot while checking carefully for small bones. Refrigerate leftovers within 2 hours.
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
「やまがた郷土料理探訪」（編集：山形県グリーン・ツーリズム推進協議会、監修：古田 久子 氏） · Checked: 2026-08-11
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Seasoned Green Seaweed
Japanese long onion
Korean Seasoned Thistle Greens
Japanese long onion
Korean Pickled Green Onion
Japanese long onion