Earthenware pot-style matsutake mushroom soup

 

[Ingredients] (Serves 2)

1 Matsutake Mushroom

2-4 slices of boiled conger eel

2 Shrimp

4 Ginkgo nuts (if available)

1 tablespoon chopped mitsuba (Japanese honeywort)

1 Sudachi Citrus 

400ml Dashi Stock

2 tablespoons Sake

1/2-1 teaspoon Salt

2 teaspoons Light Soy Sauce

[Preparation]

1. Without cutting off the base of the matsutake mushroom, thinly peel off the skin to about 1cm, like sharpening a pencil. Wipe off any dirt with a damp, wrung-out kitchen paper. Cut the mushroom into 4 pieces, leaving a small portion of the stem on the cap side.

2. Remove the shrimp's vein and boil in boiling water until red, then remove from the water and peel.

3. If using ginkgo nuts with the shell on, lightly tap them with the back of a knife. Crack the shell and boil the skin in boiling water, then transfer to cold water and peel off the skin. (You can easily remove the skin by rolling the ginkgo nuts with the back of a ladle while they're boiling.)

4. Cut the sudachi citrus fruit in half lengthwise and make a V-shaped cut on the cut side so that the juice can be squeezed out in one place.

[Recipe]

1. Add the seasoning ingredients to the dashi stock and bring to a boil. Add the matsutake mushrooms and bring to a boil again, then reduce the heat to medium and simmer for 2-3 minutes. Add the conger eel, shrimp, and ginkgo nuts and bring to a boil again. Reduce the heat and simmer for another 1-2 minutes, then turn off the heat and add the mitsuba. Pour into serving bowls and garnish with the sudachi citrus fruit.