Friday, August 10, 2012
Matsutake Mushroom Dobin Mushi - Japan
4 cups water
6-inch piece kombu or kelp
2 handfuls of katsuobushi or bonito flakes (about 2 cups loosely packed)
For the dobin mushi :
2 matsutake mushrooms, sliced (about 2 ounces)
few thinly sliced white fish (about 2 ounces)
few very thin slices carrots (about 1/4 carrot)
1 tablespoon good quality sake
1 tablespoon good quality Japanese soy sauce
How to make :
1. Make the dashi: Place the kelp into a pot with the water. Let soak for 10 minutes. Turn the heat to low. When the water starts quivering, remove the kelp, add in the bonito flakes, stir and turn off the heat. (Do not let boil) Let sit until bonito flakes sink to the bottom. Strain (don’t squeeze the bonito flakes) and reserve the dashi stock.
2. Clean the Matsutake mushrooms by using a damp terry cloth to wipe the dirt off the mushrooms. Use the back of a paring knife to scrape the thin, outer layer of the stem off. Cut the tough bottom of the mushroom off and discard. Ladle the dashi into your teapot, add in the remaining ingredients.
3. Prepare your steamer as shown in the photos or directions above. Cover and steam for 7 minutes (longer if you are using chicken) on medium-low heat. Serve immediately.
serves 2 as part of multi-course meal