Dobin Mushi (土瓶蒸し (Dobin mushi))
Overview
Dobin mushi is a delicate Japanese autumn soup steamed and served in a small clay teapot called a dobin. Slices of matsutake mushroom, the prized pine mushroom, are placed in the pot with a piece of chicken, a shrimp, a few ginkgo nuts and sometimes white fish, then filled with clear dashi seasoned with light soy sauce and sake. The teapot is steamed or heated until the broth takes on the scent of the mushroom. It is topped with mitsuba leaves and served with a wedge of sudachi citrus. The broth is poured into the small cup that sits on the lid and sipped, and the pieces are eaten from the pot.
History
Dobin mushi is a classic of kaiseki, the formal multi-course meal, and celebrates the short matsutake season in early autumn. Matsutake are very expensive, since they grow only in pine forests and cannot be farmed, so the dish is a seasonal luxury that shows off their aroma. The teapot keeps the fragrance inside until the lid is lifted at the table, and diners first sip the broth from the small cup before eating the mushrooms and other pieces.
Main ingredients
Matsutake mushrooms, dashi, shrimp, chicken, ginkgo nuts, sudachi. The soup is built on dashi and is usually served hot. Diet: contains meat; not usually gluten-free.
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Recipe
Method
- 1
Season the dashi with soy sauce, sake and salt.
- 2
Blanch the chicken and shrimp briefly.
- 3
Divide the mushrooms, chicken, shrimp and ginkgo nuts between 4 small teapots.
- 410 min
Fill with dashi, cover and steam for 10 minutes.
- 5
Add mitsuba and serve with sudachi, pouring the broth into the cups to sip.
- ✓
Serve. About 30 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
