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Dote-ni
- Characteristics
- Miso
- Arrangement
- Preparation Method
A common post-war food-stand dish now enjoyed at home and as a souvenir.
Dote-ni is pork or beef entrails boiled in soybean miso. Nationally this dish primarily uses a soy sauce broth and is called ‘Motsu-ni’, but around the Aichi region, local miso is used and is characterized by its rich salty-sweetness. The name is said to have originated as miso was pasted like dote (embankments) on the inside of the pot. Konnyaku and daikon radish are often included, creating a type of miso oden stew.
Origin
Although neither the exact period nor creating restaurant are known, it is believed to have originated in the Meiji period (1868-1912) when meat consumption became widespread. Post-war, it became a popular food stall menu, particularly in Nagoya.
Availability
A must-have item on local menus, where Dote-ni soup is often poured over skewered Kushi-Katsu. Available in boil-in-the-bag packs for takeout and souvenirs, from delis, and enjoyed at home.
Served with spring onion and peppers, Dote-ni poured over rice and served as Dote-Meshi is another famous Nagoya delicacy.