Ingredients with Measurements:
- 4 cups dashi (Japanese soup stock)
- 1/2 cup sake (Japanese rice wine)
- 1/4 cup soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 1/2 pound shiitake mushrooms, stems removed
- 1/2 pound enoki mushrooms, trimmed
- 1/2 pound oyster mushrooms, trimmed
- 4 green onions, sliced
- 4 slices fresh ginger
- 4 small pieces of yuzu peel (optional)
Special equipment needed:
- 4 dobin (Japanese teapot with a handle and a spout)
Step-by-step instructions:
1. In a pot, combine the dashi, sake, soy sauce, and mirin. Bring to a boil, then reduce heat and simmer for 5 minutes.
2. Divide the mushrooms, green onions, ginger, and yuzu peel (if using) evenly among the dobin.
3. Pour the hot broth over the ingredients in each dobin, filling them about 3/4 of the way full.
4. Cover each dobin with a lid and place them in a steamer basket over boiling water. Steam for 10-15 minutes, or until the mushrooms are tender.
5. Serve the dobin mushi hot, pouring the broth and ingredients into small bowls.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Boiling water for steaming
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Total fat: 1g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 1,200mg
Total carbohydrates: 11g
Dietary fiber: 2g
Sugar: 6g
Protein: 5g
Substitutions for ingredients:
- Any type of mushroom can be used in place of the shiitake, enoki, and oyster mushrooms.
- Lemon or orange peel can be used in place of yuzu peel.
Variations:
- Add sliced chicken or shrimp to the dobin for a heartier meal.
- Use vegetable broth instead of dashi for a vegetarian version.
Tips and tricks:
- Make sure to remove the stems from the shiitake mushrooms before using.
- Trim the enoki and oyster mushrooms to remove any tough ends.
- Use a steamer basket that fits all of the dobins snugly to prevent them from tipping over.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dobin mushi in a pot over low heat until heated through.
Presentation ideas:
Serve the dobin mushi in the dobins themselves, with small bowls for pouring the broth and ingredients into.
Garnishes:
Garnish with sliced green onions or cilantro.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Edamame
- Miso soup
- Seaweed salad
Troubleshooting advice:
- If the dobin tips over during steaming, use a larger steamer basket or prop them up with a small towel.
Food safety advice:
- Make sure to cook the dobin mushi until the mushrooms are tender and the broth is piping hot to ensure food safety.
Food history:
Dobin mushi is a traditional Japanese dish that is typically served in a small teapot called a dobin. It is often made with seafood or chicken, but can also be made with mushrooms.
Flavor profiles:
Dobin mushi has a savory and slightly sweet broth, with a rich umami flavor from the mushrooms.
Serving suggestions:
Serve the dobin mushi as a light 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