Dojo nabe (Japanese: 泥鰌鍋 or ドジョウ鍋; dojō nabe) is a Japanese nabemono dish. To prepare the dish, pond loaches are cooked in a hot pot. The freshwater fishes are either killed ahead of cooking or are first soaked in cold sake and then cooked alive.
See also Odorigui, general term for dishes of moving, live seafood Ikizukuri, the preparation of sashimi from living animals Odori ebi, shrimp eaten alive in Japanese cuisine Drunken shrimp, shrimp eaten alive in Chinese cuisine Yin Yang fish, partially deep-fried fish eaten alive in Taiwanese cuisine Chueo-tang, Korean pond loach soup Sannakji, Korean live octopus dish
References
External links ドジョウ鍋 – YouTube