Dobin Mushi

Instructions

1. Prepare the dashi
   If using homemade dashi, combine 4 cups of water with a 4-inch piece of kombu and let it soak for 30 minutes. Bring to almost a boil, remove the kombu, add 1/2 cup bonito flakes, turn off heat, let steep for 5 minutes, then strain. Alternatively, use instant dashi according to package instructions.
2. Season the broth
   In a medium pot, combine the dashi stock with soy sauce, mirin, and salt. Bring to a gentle simmer over medium heat for 5 minutes to allow the flavors to meld together.
3. Prepare the ingredients
   Clean and prepare all seafood and vegetables. Ensure shrimp are peeled and deveined, chicken is cut into small bite-sized pieces, and all mushrooms are cleaned and sliced or separated appropriately.
4. Assemble the soup
   Divide the chicken, shrimp, all mushroom varieties, carrots, and ginkgo nuts (if using) evenly among four individual dobin mushi teapots or small heat-resistant ceramic bowls with lids.
5. Add the broth
   Carefully pour the hot seasoned dashi broth into each teapot or bowl, filling them about 3/4 full to leave room for steam to circulate.
6. Steam the soup
   Place the teapots or bowls in a steamer basket over boiling water. Cover the steamer and steam for 7-8 minutes, or until the chicken is fully cooked and the shrimp turn pink and opaque.
7. Finish with yuzu
   Just before serving, add a small squeeze of yuzu juice and a pinch of yuzu zest to each teapot to add brightness and aroma to the soup.