Ingredients with Measurements:
- 4 cups dashi (Japanese soup stock)
- 1/2 cup sake (Japanese rice wine)
- 1/2 cup mirin (Japanese sweet rice wine)
- 4 shiitake mushrooms, sliced
- 1/2 cup sliced bamboo shoots
- 1/2 cup sliced carrot
- 1/2 cup sliced snow peas
- 1/2 cup sliced daikon radish
- 4 oz. boneless chicken breast, sliced
- 4 shrimp, peeled and deveined
- 4 slices of yuzu or lemon
- Salt, to taste
Special equipment needed:
- Four dobin mushi teapots or heatproof bowls with lids
- Steamer or pot with a lid
Step-by-step instructions:
1. In a pot, combine dashi, sake, and mirin. Bring to a boil and simmer for 5 minutes.
2. Divide the mushrooms, bamboo shoots, carrot, snow peas, daikon radish, chicken, and shrimp evenly among the four dobin mushi teapots or heatproof bowls.
3. Pour the hot broth into each teapot or bowl, filling it about 3/4 full. Add a pinch of salt to each teapot or bowl.
4. Place a slice of yuzu or lemon on top of each teapot or bowl.
5. Cover each teapot or bowl with a lid and place them in a steamer or pot with a lid. Steam for 15-20 minutes, or until the chicken and shrimp are cooked through.
6. Serve hot in the teapot or bowl with the lid removed.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 160
Total fat: 1g
Saturated fat: 0g
Cholesterol: 40mg
Sodium: 500mg
Total carbohydrate: 14g
Dietary fiber: 2g
Sugar: 6g
Protein: 14g
Substitutions for ingredients:
- Instead of daikon radish, you can use regular radish or turnip.
- Instead of chicken, you can use pork or tofu.
- Instead of shrimp, you can use scallops or fish.
Variations:
- Add sliced shiso leaves or green onions for extra flavor.
- Use different types of mushrooms, such as enoki or oyster mushrooms.
- Add a spoonful of miso paste to the broth for a richer flavor.
Tips and tricks:
- Make sure to slice the ingredients thinly so they cook evenly.
- Use a steamer basket or a colander placed over a pot of boiling water if you don't have a steamer.
- If you don't have dobin mushi teapots, you can use heatproof bowls with lids.
Storage instructions:
This dish is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the teapot or bowl in a steamer or pot with a lid and steam for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the dobin mushi teapot or bowl on a small plate with a chopstick rest and a pair of chopsticks.
Garnishes:
Garnish with a sprinkle of chopped green onions or shiso leaves.
Pairings:
This dish pairs well with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Edamame
- Seaweed salad
- Miso soup
Troubleshooting advice:
- If the broth is too salty, dilute it with some water.
- If the ingredients are not cooked through after steaming, steam for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the chicken and shrimp to an internal temperature of 165°F (74°C) to prevent foodborne illness.
- Store any leftovers in the refrigerator and consume within 2 days.
Food history:
Dobin mushi is a traditional Japanese dish that originated in the Edo period (1603-1868). It is typically served in a small teapot or bowl with a lid, and is made with a clear broth and various ingredients.
Flavor profiles:
This dish has a light and delicate flavor, with hints of umami from the dashi broth and shiitake mushrooms.
Serving suggestions:
Serve this dish as a light appetizer or as part of a Japanese-style meal.
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Region: Japanese