Dobin Mushi
繁體中文

(Seafood Broth Served in a Teapot)

Ingredients

Dashi (bonito soup base) 1 cup Soy sauce 1/8 tsp Salt 1/4 tsp Mirin 1 tsp Shiitake mushroom (quartered) 1 medium Chicken thigh (2.5cm/1" cube) 3 pc Clam 3 small Shrimp (shelled/deveined) 3 medium Cooked ginkgo 4 pc Scallion (diagonally sliced/separate green part from white part) 1/2 stalk Lime 1/8 small

Instructions

1.	Place dashi, soy sauce, salt and mirin in a sauce pot and bring the mixture to a boil. Add the shiitake mushroom, chicken and scallion (white part) and cook over medium-low heat for 3 minutes.
2.	Transfer the chicken and mushroom to a tea pot, then add the clams, shrimps, ginkgo and scallions (green part).
3.	Pour the dashi through a mesh strainer into the tea pot.
4.	Boil the water in a steamer. Cover the tea pot and steam over high heat for 5 minutes.
5.	While serving, squeeze some lime juice into the soup; pour out some of the soup into a tea cup to taste before eating out of the teapot.

土瓶蒸
ENGLISH

材料

柴魚湯頭 1 杯 醬油 1/8 小匙 鹽 1/4 小匙 味霖 1 小匙 香菇 (等切成4份) 1 朵(中) 雞腿肉 (2.5cm/1" 小塊) 3 塊 蛤蜊 3 顆(小) 蝦仁(除去泥腸) 3 隻(中) 熟白果 4 顆 青蔥 (切斜段/蔥白蔥綠分開) 1/2 支 萊姆 1/8 個(小)

做法

1.	將柴魚湯頭，醬油，鹽和味霖在小鍋裡煮滾。加入香菇，雞腿肉和蔥白用中小火煮3分鐘。
2.	夾出雞肉和香菇到土瓶蒸的茶壺裡，再放進蛤蜊，蝦仁，銀杏果和蔥綠。
3.	將柴魚高湯經由濾網倒入茶壺。
4.	蒸籠裡的水燒滾。茶壺蓋上蓋子，進蒸籠用大火蒸5分鐘。
5.	食用時擠入萊姆汁，先倒出湯汁到茶杯內品嘗，再吃茶壺裡的材料。

最後更新 (Last Update): 02/01/2021
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