@Dobin Mushi@
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mServes 6n @hamo (sea eel) 200 gms @trefoil 1/3 bunch @matsutake mushroom 1 @citron 1/3 @ichiban-dashi 7 cups @salt a little @light soy sauce 1 & 1/2 T 1) Score hamo with many fine incisions (this technique cuts the fine @ bones and makes the fish edible.) Cut into 2 cm pieces. 2) Clean matsutake and slice thinly lengthwise. 3) Discard trefoil leaves and cut stems into 2 cm lengths. 4) Place hamo, matsutake, and trefoil stems into dobin, a small ceramic @ pot with a lid and a spout. 5) Mix in a pan suimono stock. 6) Pour stock into the dobin, place over flame, and cook until @ contents are done. 7) Garnish with pieces of citron peel. |