„« Suimono„«Aemono„«Sunomono„«Gohan„«
„«Nimono„«Mushimono„«Yakimono„«Agemono„«


œ@Dobin Mushi@œ


mServes 6n
@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.

„«Musubi Sayori„«Aburame Kuzu-uchi„«Dobin Mushi„«Grilled Tilefish With Red Miso„«

@@@




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