Matsutake Dobin Mushi

Matsutake Dobin Mushi

A dish for experiencing the woodsy sweet aroma and flavor of matsutake mushrooms with a variety of steamed (mushi) ingredients in traditional Japanese broth served in a dobin (earthenware) tea pot.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

chicken tender


white fish

40 g (1.4 oz.)

shrimp in shells



1 g (0.04 oz.)

sake (cooking sake)

10 ml / (0.3 fl.oz.)

mitsuba/Japanese parsley

a small amount


dashi / bonito broth

300 ml (10.1 fl. oz.)


1/5 tsp


  1. Thinly slice off the hard bottom of the matsutake mushroom. Use a tightly wrung wet kitchen cloth to lightly wipe off the surface, then thinly slice up.
  2. Remove sinew from the chicken tender, then cut into bite-size pieces. 
  3. Diagonally slice up the white fish. Sprinkle the salt and sake onto the shrimp, quickly boil, then remove from shells. Deshell the ginkgo nuts, boil in lightly salted (extra) water, then remove the thin skins.
  4. Distribute (1) to (3) evenly into separate dobin (earthenware teapot-style dishes), pour in a boiled (A), bring each to a quick boil and remove any scum that forms on the surface. Turn the heat to low, allow to simmer slightly, then top with the mitsuba and serve with a wedge of sudachi.

Cooking Basics

Chicken tenders - removing sinew

Chicken tenders contain a sinew. Lay the tender down flat and rock a knife back and forth along the sinew to remove. Nowadays sinew-removed chicken tenders are widely available.


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