Dobin Mushi Service

The Dobin Mushi Allows autumn mushrooms and shells to occupy the front of the scene. Once all the ingredients have been placed in the teapot, it is placed on a heated grid or on a grid in a wok with water at the bottom and steamed.

To serve, each individual teapot is presented on a saucer with half a fruit (Yuzu or Sudachi or Lime or Lime) on the top. The soup is poured into the small cup and the ingredients are removed from the teapot with chopsticks and placed in the cup.

The citrus is pressed little by little in the cup in Sake. Ingredients and broth are consumed alternately. The best part of Dobin steam cooking is the delicious broth. When tasty ingredients such as mushrooms are baked by poking in the Dobin, their umami and their flavor dissolve in the broth, creating a very elegant and tasty soup.

Pour the Dashi into a small cup and you will be surprised by his delicate flavor! The base of the Broth of the Dobin Mushi is a mixture of Dashi based on saké, kombu and clams, then of dried bonus flakes. The proportions vary each time depending on the ingredients, which is why it is recommended to taste the broth.

For broth we recommend the use of salt, white soy sauce 1 measurement) and red saké aka-zake (2 measurements) for seasoning. The rest is obtained by cooking at the vapor of the isaki, shiitake mushrooms and grilled clams in a Dobin.

Discover the Dobin Mushi Recipe.