Dobin Mushu Seafood Steam Pot

Ingredients

• 3 cups dashi stock
• 8 count large shrimp, shell-on
• 6 oz boneless chicken thigh, cut into bite-size pieces
• 4 oz matsutake or shiitake mushrooms, sliced
• 2 tbsp sake
• 1 count sudachi or lime, halved
• 4 tbsp ponzu sauce
• 2 tbsp mitsuba or flat-leaf parsley, chopped(optional)
• 1/4 tsp sea salt

Instructions

1. 1

   Clean the shrimp by deveining and rinsing under cold water; pat dry. Season chicken pieces lightly with sea salt and let rest 5 minutes.

2. 2

   Slice the mushrooms and chop the herbs. Warm the dashi stock in a saucepan until steaming but not boiling.

3. 3

   Arrange chicken, mushrooms, and shrimp in layers inside a clay teapot (dobin) or small heatproof pot. Add sake and pour the hot dashi over everything.

4. 4

   Cover and steam over low heat for 15-18 minutes, until the chicken is cooked through and shrimp are pink and opaque.

5. 5

   Ladle the broth into small cups and serve the seafood and mushrooms from the pot, garnished with herbs, alongside ponzu and sudachi halves for squeezing.