Ingredients with Measurements:
- 1 lb clams
- 4 cups dashi stock
- 1 tbsp sake
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 small carrot, sliced
- 1 small shiitake mushroom, sliced
- 1 small piece of ginger, sliced
- 1 green onion, sliced
- 1/2 cup cooked rice
Special equipment needed:
- Dobin (Japanese teapot)
- Strainer
Step-by-step instructions:
1. Rinse the clams in cold water and set aside.
2. In a pot, bring the dashi stock to a boil.
3. Add the sake, soy sauce, and mirin to the pot and stir.
4. Add the sliced carrot, shiitake mushroom, ginger, and green onion to the pot and simmer for 5 minutes.
5. Place the clams in the dobin.
6. Pour the soup over the clams in the dobin.
7. Cover the dobin with a lid and steam for 10-15 minutes.
8. Strain the soup and pour it into a small bowl.
9. Serve the clams and soup in separate bowls with cooked rice on the side.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Boiling and steaming
Serving size:
4 servings
Nutritional information:
Calories per serving: 150
Total fat: 2g
Saturated fat: 0g
Cholesterol: 25mg
Sodium: 800mg
Total carbohydrates: 15g
Dietary fiber: 1g
Sugar: 3g
Protein: 14g
Substitutions for ingredients:
- Clams can be substituted with other seafood such as shrimp or scallops.
- Dashi stock can be substituted with chicken or vegetable broth.
- Sake can be substituted with white wine.
- Mirin can be substituted with sweet sherry.
Variations:
- Add sliced daikon radish or bamboo shoots to the soup.
- Use a different type of mushroom such as enoki or oyster mushrooms.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to rinse the clams thoroughly to remove any sand or grit.
- Use a high-quality dashi stock for the best flavor.
- Steam the dobin over low heat to prevent the soup from boiling over.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the soup and clams in a pot over low heat until heated through.
Presentation ideas:
Serve the dobin mushi in the dobin itself for an authentic presentation.
Garnishes:
Garnish with a sprinkle of chopped green onion or cilantro.
Pairings:
Serve with a side of pickled vegetables or a simple salad.
Suggested side dishes:
- Edamame
- Miso soup
- Seaweed salad
Troubleshooting advice:
- If the soup is too salty, dilute it with a little bit of water.
- If the clams do not open during steaming, discard them.
Food safety advice:
- Make sure to cook the clams until they are fully cooked and the shells have opened.
- Discard any clams that do not open during cooking.
Food history:
Dobin mushi is a traditional Japanese dish that originated in the Edo period. It is typically served in a small teapot called a dobin and is made with seafood, vegetables, and dashi stock.
Flavor profiles:
Dobin mushi has a delicate and savory flavor with hints of umami from the dashi stock.
Serving suggestions:
Serve the dobin mushi as a light and healthy appetizer or as part of a Japanese-style meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese