Comments on: Matsutake Mushroom Dobin Mushi Recipe

By: Matsutake Dobin « Lavenderbianca's Blog

Matsutake Dobin « Lavenderbianca's Blog — Tue, 28 Dec 2010 06:19:30 +0000

[...] http://steamykitchen.com/6015-matsutake-mushroom-dobin-mushi-recipe.html [...]

By: Boone

Boone — Mon, 04 Oct 2010 18:52:57 +0000

I hunt for Makutake (Pine Mushrooms) for enjoyment here in the Pacific Northwest for being outdoor and fun but to make money on top will be extra special. Right now is pine mushrooms season and this year there is lots of them. If you are interested in buying some from me contact me at boonemeunesaveng@ymail.com

By: Lisa in San Jose

Lisa in San Jose — Sat, 02 Oct 2010 21:38:50 +0000

The Chawan Mushi cups seemed to work, but I think I didn’t use enough mushroom–half of one mushroom for two mushi cups. I think that’s about half of what I should have used. Also I had some debris in the final soup and I think it was chicken blood-I should have rinsed the chicken better. Yuzu zest worked well as a condiment.

By: Lisa in San Jose

Lisa in San Jose — Sat, 02 Oct 2010 20:52:36 +0000

I’m trying this basic concept right now after finding grade 1 pacific northwest Matsutake for only $33 a lb at Mitsuwa. Apparently there has been a bumper crop of the fungi this year (2010) and the online LA times forecast prices may hit $25 by next weekend at farmers’ markets.

I didn’t have a carrot or white fish on hand so I’m using some chicken and some shrimp that I bought with the intention of making Chawan Mushi. My tetsubin has a colored outer finish, so instead of steaming it in a teapot I’m using my chawan mushi cups and lids as individual steamers. I hope the chawan mushi lids are adequate to keep the mushroom vapors in; I figure even in a teapot you lose some through the spout so I’m hoping its okay.

Looking elsewhere on the web apparently dobin mushi is often served with a wedge of sudachi or lime. I think I have a lime somewhere, if not I’ll make do with a yuzu (though they don’t really provide juice to dribble into soup, maybe a small bit of zest)…

By: Soup In A Teapot | Small Teapots, Recipes and Accessories

Soup In A Teapot | Small Teapots, Recipes and Accessories — Wed, 29 Sep 2010 01:43:09 +0000

[...] Steamy Kitchen Matsutake Mushroom Dobin Mushi Recipe [...]

By: Scott Ross

Scott Ross — Wed, 15 Sep 2010 22:38:47 +0000

Many years ago my wife & I had the good fortune of ready access to dobin mushi with matsutake in Pasadena, CA. I also learned to love gingko nuts in this dish. One of the most elegant foods, ever1

By: The beaver is a proud and noble animal » [Recipe] Dashi, Chawan mushi and Dobin mushi

Mon, 15 Feb 2010 12:09:33 +0000

[...] I really wanted to trying my hand at the recipes I found online on the Steamy Kitchen blog. I’ve copied some of the pictures for the Dashi Stock in case that particular entry goes [...]

By: betty q.

betty q. — Mon, 19 Oct 2009 06:45:11 +0000

Yes, Jaden…matsutake grows in the Pacific Northwest as well. My friend was thrilled to death to find 20 of them and gave me 1 along with chanterelles. I will be going with her next year.

Thank you for sharing the recipe of this soup! Perfec for a cold fall day lke today!!!

By: Carri

Carri — Fri, 16 Oct 2009 07:03:37 +0000

I think that the original iron chef shows are some of the best…remember piglet battle? So amazing! As is this soup, thank you for sharing it…so simple, so perfect!

I totally remember Battle Piglet!!! ~j

By: Jason

Jason — Tue, 13 Oct 2009 16:39:37 +0000

I love your pictures, as usual. I never knew you could re-use kombu after making dashi. I guess I’ve been wasting my money! Thanks for the post!