Matsutake Dobin Mushi

Posted on


A single serving, but two may share.

40g matsutake mushrooms, tough end of stem trimmed, gently wiped clean and thinly sliced lengthwise
40g sablefish, thinly sliced (or substitute other white fish or prawns)
125ml dashi, freshly made and hot, seasoned with a few drops of Japanese soy sauce
optional a few thin decoratively cut slices of carrot, five or six ginkgo nuts, a few leaves of baby arugula or mizuna greens
few drops yuzu or other fragrant citrus juice (soudachi, kalamansi, meyer lemon, limones, etc.)

Arrange mushrooms, fish and other solid ingredients in a dobin mushi which has been preheated with boiling water. Add hot dashi, cover pot with lid and inverted cup, and heat in a covered steamer for 3 or 4 minutes. To serve, place pot on its saucer on the table. When cool enough to handle, remove the cup and lid and add a few drops of citrus juice. Replace the lid and pour some broth into the cup. Sip the broth and savour its aroma, then use chopsticks to select and eat mushrooms, fish and other ingredients directly from the pot.


Recipe © 2011, Don Dickson / South China Seas Trading Co. Limited