Dojo Nabe Loach Fish Hot Pot

Gently clean the loach fish by rubbing them with a pinch of salt to remove any slime, then rinse thoroughly under cold water. Place them in a bowl with 2 tablespoons of sake and let them sit for 10 minutes to remove any strong odors. Rinse again and pat dry with paper towels.

Scrape the skin off the burdock root and slice it thinly diagonally. Soak the slices in water for 5 minutes to remove bitterness, then drain well. Slice the green onions into 5 cm (2 inch) pieces.

In a donabe (Japanese clay pot) or a heavy-bottomed pot, combine the dashi stock, soy sauce, mirin, and sugar. Bring the mixture to a gentle simmer over medium heat.

Carefully add the prepared loach fish to the simmering broth. Reduce heat to low and simmer for about 10-15 minutes, or until the fish is cooked through and tender. Skim off any foam that rises to the surface.

Add the sliced burdock root to the pot and continue to simmer for another 5-7 minutes, until the burdock is tender-crisp.

Stir in the green onion slices and cook for just 1-2 minutes until they are slightly wilted but still vibrant.

Serve the Dojo Nabe immediately from the pot, encouraging diners to pick ingredients directly. Offer shichimi togarashi on the side for a touch of spice.