Dojo nabe
Dojo nabe (Japanese: 泥鰌鍋 or ドジョウ鍋; dojō nabe) is a Japanese nabemono dish. In a dojo nabe, dojo loaches are cooked in a hot pot. The cooking methods vary. In some cases, the dojo loaches are killed before being put in the pot, while in some cases the dojo loaches are first soaked in cold sake and then cooked alive.
See also
- Ikizukuri, the preparation of sashimi from living animals
- Odori ebi, shrimp eaten alive in Japanese cuisine
- Drunken shrimp, shrimp eaten alive in Chinese cuisine
- Sannakji, octopus eaten alive in Korean cuisine
- Ying Yang fish, partially deep-fried fish eaten alive in mainland China and Taiwanese cuisine
- Odorigui
External links
- ドジョウ鍋 – YouTube
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