Matsutake Mushroom Dobin Mushi

Malzemeler

• 14 fresh matsutake mushrooms, cleaned and thinly sliced
• 24 large prawns (shell on), deveined
• 38 ginkgo nuts (ginnan), shelled
• 44 small pieces chicken breast or mitsuba (trefoil herb)
• 5600ml dashi stock (ichiban dashi, very clear and refined)
• 61 tbsp light soy sauce (usukuchi)
• 71 tsp mirin
• 8A pinch of salt
• 9Yuzu peel for garnish
• 10Sudachi or lemon juice (a few drops)

Talimatlar

1. 1Prepare a refined, clear dashi stock — use first-press kombu and bonito for maximum clarity and umami.
2. 2Season dashi with light soy sauce, mirin, and salt; taste and adjust to a delicate, clear broth.
3. 3Divide matsutake slices, prawns, ginkgo nuts, and chicken pieces among individual dobin (small teapots).
4. 4Pour the seasoned dashi over the ingredients in each dobin, filling about three-quarters full.
5. 5Place dobins in a steamer and steam on medium heat for 8-10 minutes until everything is just cooked.
6. 6Remove from steamer; add a small strip of yuzu peel and a drop of sudachi juice to each.
7. 7Serve with the lid on — guests pour a small amount of the fragrant soup into the side cup to sip, then eat the ingredients with chopsticks.