Bo Dara Ni/棒だら煮

Japanese Food
bo = bar, rod, stick
dara < tara = cod
ni < niru = to simmer
Bo dara ni is a very popular dish in Niigata and other prefectures.
Bo dara is dried cod, and is so called because it’s like a bar.
Results of Google image search for bo dara.
Shown below is a cheaper, pre-cut vesion:
棒 = bar, rod, stick
だら < たら = cod
煮 < 煮る = to simmer

I got this bag of 400 g bo dara for about 700 yen yesterday.
昨日、1袋(棒だら400 g)を700円程度で買いました。

First, I soaked 200 g bo dara in cold water for 2-3 hours, with a single change of water. The instructions supplied with the bo dara say to soak it for about 30 minutes, with a single change of water. The soaking time varies greatly.  One recipe I found says to soak it for as long as one week, with several changes of water.
まず、棒だら200 gを冷水に2~3時間漬けました。途中、水を一回替えました。棒だらについてきた説明書では、一回水を替え、30分くらい漬けると書いてあります。漬ける時間は大きく異なります。私が見つけた或るレシピでは、水を数回替えながら、1週間も漬けると書いてありました。

Soaked for 2-3 hours.

Fully reconstituted.

I basically followed this recipe:

Ingredients for 4 servings:

100 g bo dara

50 g sugar
2 tbsp sake
4 tbsp soy sauce
2 tbsp mirin
1 tbsp vinegar

棒だら 100 g

砂糖 50 g
酒 大さじ2
しょう油 大さじ4
みりん 大さじ2
酢 大さじ1

1. Put reconstituted bo dara in a pot, and add plenty of water. Bring to a boil on high heat. When it comes to a boil, turn to medium heat, and simmer until the bones become soft (2-3 hours).
2 Add seasonings, and boil down on low heat.
Edited to add:
The recipe does not specify the amount of water to put in the pot. I added water to fully cover the cod.
I reduced the amount of sugar by half.
1. 戻した棒だらを鍋に入れ、水をたっぷり入れ、強火で沸騰させる。沸騰したら、中火にして、骨が柔らかくなるまで(2~3時間)煮る。
2 調味料を入れ、弱火で煮詰める。

Despite the directions, I simmered the bo dara for a total of 1 hour or so. So, the bones were still rather tough, and the liquid was not boiled down sufficiently.

Anyway, I liked my bo dara ni. My wife, who has been familiar to this dish since childhoood, said it was good.

I think I’ll use the rest of the bo dara in a different way.

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