Dongarajiru

Tongarajiru is a specialty dish of a fish soup in Shonai and Japan Sea in winter, using fish called madara. Its fish meat, bones and guts are used for the soup. Madara’s aburawata’s (live) is also a delicacy of winter in this area, and the best part of having madara is eating fresh kikuwata (soft roe) with ponzu-shoyu. Once the season of madara comes, people who live in the inland of Yamagata are always looking forward to receiving “kandara (winter madara)” from their friends living in Shonai area.

for 4 persons

madara including innards1kg
green onions1/2
water6 cups
miso6 tablespoon
iwanorias needed
sake60cc
salt1 pitch

1.: Remove head, gut, and cut madara along with bones into chunks.
2.: Cut the guts into pieces.
3.: Boil water in a pot, add sake and salt, then put fish meat in, then guts, and boil for a while.
4.: Remove scum while boiling, and put miso in when the fish and guts are mostly done. Put green onions.
5.: Pour in a bowl, and sprinkle iwanori on top.
※You might want to add square sliced daikon and tofu as well
※Sake-kasu will add another good flavor to it

Information provided by : Searching for traditional local cuisines