Ingredients with Measurements:
- 4 cups of dashi stock
- 1/2 cup of sake
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 1 carrot, peeled and sliced
- 4 shiitake mushrooms, sliced
- 1/2 cup of sliced bamboo shoots
- 1/2 cup of sliced snow peas
- 1/2 cup of sliced scallions
- 4 small pieces of white fish (such as cod or halibut)
- Salt and pepper to taste
Special equipment needed:
- 4 dobin tea pots or heat-resistant bowls with lids
- Steamer or pot with a lid
Step-by-step instructions:
1. In a pot, combine the dashi stock, sake, soy sauce, and mirin. Bring to a boil and then reduce the heat to low.
2. Add the sliced carrots, shiitake mushrooms, bamboo shoots, snow peas, and scallions to the pot. Cook for 5 minutes or until the vegetables are tender.
3. Season the white fish with salt and pepper and place one piece in each dobin tea pot or heat-resistant bowl.
4. Pour the hot broth and vegetables over the fish in each pot or bowl.
5. Cover each pot or bowl with a lid and steam for 10-15 minutes or until the fish is cooked through.
6. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Boil the broth on high heat and then reduce to low heat. Steam the dobin mushi on medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 180
Total fat: 1g
Saturated fat: 0g
Cholesterol: 25mg
Sodium: 1200mg
Total carbohydrates: 11g
Dietary fiber: 2g
Sugar: 6g
Protein: 20g
Substitutions for ingredients:
- Instead of white fish, you can use shrimp, scallops, or tofu.
- Instead of snow peas, you can use green beans or asparagus.
Variations:
- Add sliced daikon radish or lotus root to the vegetables.
- Use chicken or beef broth instead of dashi stock.
- Add a slice of lemon or lime to each pot or bowl for a citrusy flavor.
Tips and tricks:
- Make sure to slice the vegetables thinly so they cook evenly.
- Use heat-resistant bowls or pots with lids to prevent the steam from escaping.
- Season the fish with salt and pepper before steaming to enhance the flavor.
Storage instructions:
Store any leftover dobin mushi in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the dobin mushi in a pot or microwave until heated through.
Presentation ideas:
Serve the dobin mushi in the tea pots or bowls with the lid on. This will keep the aroma and heat inside until it is ready to be served.
Garnishes:
Garnish with a sprig of cilantro or parsley for a pop of color.
Pairings:
Pair with a side of steamed rice or noodles.
Suggested side dishes:
Serve with a side of miso soup or a small salad.
Troubleshooting advice:
- If the broth is too salty, dilute it with more dashi stock or water.
- If the fish is overcooked, reduce the steaming time or use a thinner piece of fish.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Dobin mushi is a traditional Japanese dish that is typically served in a small teapot or bowl. It is a light and flavorful soup that is often served as an appetizer or part of a multi-course meal.
Flavor profiles:
Dobin mushi has a delicate and savory flavor that is enhanced by the umami-rich dashi stock. The vegetables add a slight sweetness and crunch, while the fish provides a mild and tender texture.
Serving suggestions:
Serve the dobin mushi as part of a Japanese-inspired meal or as a light and healthy appetizer.
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Region: Japanese