Ingredients with Measurements:
- 4 cups of dashi broth
- 1/2 cup of sake
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 1/2 pound of boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup of shiitake mushrooms, sliced
- 1 small zucchini, sliced
- 1 green onion, sliced
- 1/4 cup of cilantro leaves
- 1 small lemon, sliced
Special Equipment Needed:
- 4 dobin teapots or small heatproof bowls
- Cheesecloth
Step-by-Step Instructions:
1. In a pot, combine dashi broth, sake, soy sauce, and mirin. Bring to a boil and let it simmer for 5 minutes.
2. Cut 4 pieces of cheesecloth into 6-inch squares. Place a piece of chicken, shiitake mushrooms, zucchini, green onion, cilantro, and lemon slice in each cheesecloth square.
3. Gather the corners of the cheesecloth and tie them together with kitchen twine to make a pouch.
4. Divide the pouches evenly among the dobin teapots or small heatproof bowls.
5. Pour the hot broth into each dobin teapot or small heatproof bowl, covering the pouches.
6. Cover each dobin teapot or small heatproof bowl with a lid or aluminum foil.
7. Place the dobin teapots or small heatproof bowls in a steamer basket and steam for 10-12 minutes.
8. Remove the dobin teapots or small heatproof bowls from the steamer basket and carefully remove the pouches.
9. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Steam at medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 180
Fat per serving: 3g
Carbohydrates per serving: 10g
Protein per serving: 25g
Substitutions for ingredients:
- Chicken can be substituted with shrimp or tofu.
- Shiitake mushrooms can be substituted with other types of mushrooms.
- Zucchini can be substituted with other vegetables such as carrots or snow peas.
Variations:
- Add sliced ginger to the broth for extra flavor.
- Use different types of seafood such as clams or scallops.
- Add a splash of yuzu juice to the broth for a citrusy flavor.
Tips and Tricks:
- Be careful when removing the dobin teapots or small heatproof bowls from the steamer basket as they will be hot.
- Use a ladle to pour the broth into the dobin teapots or small heatproof bowls to avoid spilling.
- Make sure the pouches are tied tightly to prevent the ingredients from falling out.
Storage Instructions:
This dish is best served fresh and should not be stored.
Reheating Instructions:
Reheat the dish by steaming it for a few minutes until hot.
Presentation Ideas:
Serve the dobin mushi in the dobin teapots or small heatproof bowls with the lid on. Garnish with a slice of lemon and cilantro leaves.
Garnishes:
- Lemon slices
- Cilantro leaves
Pairings:
- Steamed rice
- Miso soup
- Edamame
Suggested Side Dishes:
- Seaweed salad
- Grilled vegetables
- Tempura
Troubleshooting Advice:
- If the broth is too salty, dilute it with more dashi broth.
- If the pouches break, strain the broth before serving.
Food Safety Advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Use a food thermometer to ensure the chicken is cooked properly.
- Discard any leftover broth and pouches.
Food History:
Dobin mushi is a traditional Japanese dish that originated in Kyoto. It is typically served in a small teapot called a dobin and is made with seafood or chicken, mushrooms, and other ingredients.
Flavor Profiles:
This dish has a savory and umami flavor from the broth and mushrooms. The chicken adds a meaty flavor while the zucchini adds a fresh and slightly sweet taste.
Serving Suggestions:
Serve the dobin mushi as an appetizer or as part of a Japanese-style meal.
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Region: Japanese