Via site feed
A delicious way to enjoy matsutake mushroom soup is to cook individual servings in small pots which look just like small teapots, or dobin. These pots are actually designed expressly for this kind of soup. The soup contains many other ingredients as well, such as seasonal nuts and seafood. And all these ingredients cooperate to produce a perfect balance in the taste of the soup.
4 servings
3½ cups dashi stock
1 tablespoon sake
1 teaspoon salt
½ teaspoon shoyu
12 gingko nuts
3 fillets of chicken, strings removed and cut into bite-sized pieces
14 shrimp, shelled and deveined with tails on
1 matsutake mushroom, sliced thinly and stem tip removed
4 sprigs mitsuba trefoil, cut into 3 cm/1 inch lengths
4 pieces maple-shaped yuzu citrus rind1. Combine stock, sake, salt and shoyu in a pot and bring to a boil, so salt dissolves.
2. Crack gingko nuts individually with a garlic press, taking care so as not to crush the nut meat, and remove the shells. Place the shelled gingko nuts in a shallow pan and add cold water to cover. Cook over medium heat, stirring the nuts and pressing them lightly with a slotted ladle to remove the skin. Drain the nuts.
3. In individual pots* for dobin mushi, place gingko nuts, chicken meat, shrimp and mushroom slices, and fill with the soup. Set each pot on a burner, bring to a boil and cook 1 more minute. Top with trefoil and yuzu rind, cover the pots and serve immediately.
*About dobin-mushi pots
The specially designed pot for dobin-mushi looks just like a small teapot. However, on top of the lid of the pot, there is a small inverted saucer. When you “drink” the soup, you use the small saucer as a soup bowl. When you want to eat the soup ingredients, you just remove the lid and eat them with chopsticks.
Recipe from Simple and Delicious Japanese Cooking