Dobin mushi recipe - Nishikidôri blog
The dobin mushi is a traditional Japanese dish. Served in a teapot made of clay or cast iron, this delicate dish is prepared with a clear dashi broth in which carefully selected ingredients are steamed. Discover the Dobin Mushi recipe from Nishikidôri, prepared by Chef Koyama San.
Recipe for dobin mushi with mushrooms:
Ingredients for one person:
- Shellfish (2 clams & 1 cockle)
- Mushrooms (1 porcini and 2 chanterelles)
- 1/4 lime
- 150g dashi kombu broth
- Soy sauce (NISNITTO1)
Preparation:
- Cut the porcini mushroom into four pieces.
- Add the porcini, chanterelles, shellfish, and hot dashi broth into a dobin teapot.
- Heat over a gas flame or steam at 100°C.
- Before tasting, squeeze the lime juice into the teapot. Add soy sauce to taste.
What is dobin mushi ?
Dobin mushi (土瓶蒸し) is a traditional Japanese dish consisting of a clear broth prepared with dashi (fish stock) and steamed ingredients. This dish is served in a small teapot made of clay or cast iron, known as a dobin. Additional ingredients can vary depending on the region and personal preferences, but common ingredients include shrimp, mussels, chicken, seaweed, tofu, and vegetables such as carrots, leeks, and shimeji mushrooms. The ingredients are placed in the teapot, covered with broth, and the teapot is then heated over a flame to simmer everything.
The broth is usually flavored with soy sauce, sake, and sesame oil, giving it a delicate flavor. Once the ingredients are in the teapot, it is heated, and the contents are steamed.
Dobin Mushi is often served in high-end Japanese restaurants as a light and refined appetizer. Traditionally, it is enjoyed by pouring the broth and ingredients into a separate bowl and savoring it while still hot.
This dish is appreciated for its simplicity, as well as for its elegant presentation and the unique way it steams ingredients gently.
