Dobin mushi is a traditional Japanese dish. Served in an earthenware or cast-iron teapot, this delicate dish is prepared with a clear dashi-based broth in which carefully selected ingredients are steamed. Discover the Nishikidôri dobin mushi recipe prepared by Chef Koyama San.
Dobin mushi with porcini mushrooms recipe:
Ingredients for one person:
- Shellfish (2 cockles & 1 clam)
- Mushrooms (1 porcini and 2 chanterelles)
- 1/4 of a lime
- 150g of dashi kombu broth
- Soy sauce (ref. NISNITTO1)
Preparation:
- Cut the porcini mushroom into four.
- Add it along with the chanterelles, the shellfish and the dashi broth (hot) into a dobin teapot.
- Heat over gas or steam to 100°C.
- Before serving, pour over the freshly squeezed lime juice. Add a little 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 earthenware or cast-iron teapot called a dobin. The additional ingredients vary according to region and personal preference, but may include prawns, mussels, chicken, seaweed, tofu and vegetables such as carrots, leeks and shimeji mushrooms. The ingredients are arranged in the teapot and covered with broth, then the teapot is placed over a flame to allow everything to simmer.
The broth is generally flavoured with sauces such as soy sauce, sake and sesame oil, to give it a delicate flavour. Once the ingredients are placed in the teapot, it is heated and the contents are steamed.
Dobin mushi is often enjoyed in high-end Japanese restaurants as a light and refined starter. Traditionally, it is savoured by pouring the broth and ingredients into a separate bowl, then enjoying everything hot.
It is a dish appreciated for its simplicity, but also for its elegance and its unique way of gently cooking the ingredients.
