Matsutake Dobin Mushi
A wonderfully delicate & traditional Japanese treat.
At a glance
- 4 C. water
- 6" piece kombu
- 2 loose C. bonito flakes
- 2 matsutake mushrooms, sliced (about 2 ounces)
- few thinly sliced white fish or white meat chicken (about 2 ounces)
- few very thin slices carrots (about 1/4 carrot)
- 1 tablespoon good quality sake
- 1 tablespoon good quality Japanese soy sauce
- Make the dashi: Place the kelp into a pot with the water. Let soak for 10 minutes. Turn the heat to low. When the water starts quivering, remove the kelp, add in the bonito flakes, stir and turn off the heat. (Do not let boil) Let sit until bonito flakes sink to the bottom. Strain (don’t squeeze the bonito flakes) and reserve the dashi stock, keeping hot.
- Clean the Matsutake mushrooms by using a damp terry cloth to wipe the dirt off the mushrooms. Use the back of a paring knife to scrape the thin, outer layer of the stem off. Cut the tough bottom of the mushroom off and discard. Ladle the dashi into your teapot, add in the remaining ingredients.
- Divide all ingredients into 2 tightly covered bowls and steam 7 minutes for fish or 10 minutes for chicken.
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