Ingredients with Measurements:
- 4 cups dashi stock
- 1/2 cup sake
- 1/2 cup mirin
- 1/4 cup soy sauce
- 1/2 teaspoon salt
- 1 block firm tofu, cut into small cubes
- 4 shiitake mushrooms, stems removed and sliced
- 1/2 cup sliced bamboo shoots
- 4 green onions, sliced
- 4 slices of lemon
- 4 small teapot-shaped cups or bowls
Special equipment needed:
- Teapot-shaped cups or bowls
- Steamer or pot with a lid
Step-by-step instructions:
1. In a pot, combine the dashi stock, sake, mirin, soy sauce, and salt. Bring to a boil and then reduce the heat to low.
2. Divide the tofu, shiitake mushrooms, bamboo shoots, and green onions evenly among the four teapot-shaped cups or bowls.
3. Pour the hot broth over the ingredients in each cup or bowl.
4. Cover each cup or bowl with a slice of lemon and then cover with a lid.
5. Place the cups or bowls in a steamer or pot with a lid and steam for 10-15 minutes, or until the ingredients are cooked through.
6. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Low heat for simmering the broth and steaming the cups or bowls.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 120
Total fat: 4g
Saturated fat: 0.5g
Cholesterol: 0mg
Sodium: 1,100mg
Total carbohydrates: 10g
Dietary fiber: 2g
Sugars: 4g
Protein: 8g
Substitutions for ingredients:
- Dashi stock can be substituted with chicken or vegetable broth.
- Sake can be substituted with dry white wine.
- Mirin can be substituted with sweet sherry or rice vinegar.
- Shiitake mushrooms can be substituted with other types of mushrooms.
- Bamboo shoots can be substituted with sliced water chestnuts or sliced carrots.
Variations:
- Instead of tofu, you can use shrimp, scallops, or chicken.
- Instead of shiitake mushrooms, you can use oyster mushrooms, button mushrooms, or enoki mushrooms.
- Instead of bamboo shoots, you can use sliced lotus root or sliced daikon radish.
Tips and tricks:
- Make sure to cover the cups or bowls tightly with a lid to prevent the steam from escaping.
- You can add other ingredients such as sliced fish cake or sliced kamaboko.
- You can adjust the seasoning to your liking by adding more or less soy sauce, sake, or mirin.
Storage instructions:
This dish is best served fresh and should not be stored.
Reheating instructions:
This dish should be eaten immediately after cooking and should not be reheated.
Presentation ideas:
Serve the Dobin Mushi in the teapot-shaped cups or bowls with the lemon slice on top.
Garnishes:
Garnish with a sprig of fresh parsley or cilantro.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Pickled vegetables, steamed rice, miso soup.
Troubleshooting advice:
If the broth is too salty, add more water or dashi stock to dilute it.
Food safety advice:
Make sure to cook the ingredients thoroughly to prevent any foodborne illnesses.
Food history:
Dobin Mushi is a traditional Japanese dish that originated in the Edo period (1603-1868). It is typically served in a teapot-shaped cup or bowl and is made with a clear broth and various ingredients such as seafood, mushrooms, and vegetables.
Flavor profiles:
This dish has a light and delicate flavor with a savory and slightly sweet broth.
Serving suggestions:
Serve hot as an appetizer or main course.
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Region: Japanese