Have you tried dobin mushi before? How do you like it?!
Answers:
I love it especially when the fresh matsutake are in season, check into a hot spring resort that offer matsutake as dinner option, depending on you budget you will get something like this --http://www.yukoyuko.net/photo/2717/p_004… -- matsuke dobin mushi, matsuke hot pot, matusuke clay pot rice, matsuke chawanmushi, sashimi, miso, etc) -- all the way to somthing like this -- http://www.siraisiya.com/sozai/izu_aki09…
Believe me you have not really try dobin mushi untill you try it the tranditional "Japanese" way -- as part of the kaiseki ryōri .
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this is kinda of side track, but if you are in the known it is cheaper @ Matsuhisa "hidden" omakase room. request matsutake be the forcus point when it is in season, a 10 course meal + ~ 8 different kind a sushi will only set you back $155.
No sir James W i have not tried it.This is a recipe that i found,i will copy and paste it so other people can see what you are talking about.It does sound delicious.
Dobin Mushi is a classic Japanese soup dish that has one of the most unique tastes. There is a slight burnt flavor that comes from the dashi stock cooked in a clay pot, an earthy flavor from the mushrooms, and a sour tinge from the citrus lime that is added. Definitely worth the effort on a cold night. This soup is typically served in a small clay tea pot with a small drinking cup. The size of the pot seals the flavor in, but if you don't have a clay pot, you could use any other pot that can be used to boil soup on low heat for extended times. Also, the typical soup is cooked using Matsutake mushrooms, which are very very expensive. I've used Shiitake mushrooms as substitute here, for the the poor man's version, but of course, nothing beats the original ingredients. Try as best you can to secure the freshest matsutake.
Ingredients
1. Matsutake or shiitake mushrooms (fresh is best, but if dried, soak overnight first)
2. Fish dashi (best made using the fish flakes you see on tofu dishes, that curl and move when served)
3. Soya sauce
4. Sake or rice wine
5. Cilantro
6. Shrimp
7. Chicken
8. Lime
Method
Soak the dashi overnight. Cut the mushrooms, shrimp and chicken into small bite size pieces, you don't need too much of this, just a small portion. Bring the dashi stock to a boil for about 10-15 min. Once the dashi flavor is cooked into the stock, remove the dashi, leaving the stock. Add a spoon of soya sauce, and a spoon of sake. Add the mushrooms, shrimp and chicken into the boiling stock and cook for about 10-15 min. Add lime juice from half a small lime, garnish with cilantro, and serve.
http://j-rand.blogspot.com/2007/10/dobin…
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Yes! My aunt from Seattle sends the matsutake mushrooms when in season and my mom makes it. Just went out to Matsuhisa here in Los Angeles this past weekend. We ordered it, knowing it would be pricey. But $30 each! - outrageous! But soooo tasty!
No I haven't tried it. It sounds like dog food. I like Creme Eggs though. They are yummy.