Dongara-jiru (Whole Cod and Offal Miso Soup)

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.

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.

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.

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.

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.

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.