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Matsutake Suimono - En-tete

Matsutake Suimono

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5/5 (10)
Prep Time: 8 minutes
Cook Time: 4 minutes
Total Time: 12 minutes
Course: Main course, Side dish, Soups and broths
Cuisine: Japanese
Servings: 2
Author: Marc Winer

Ingredients

  • 1 small matsutake or 1 large shiitake mushroom
  • 0.5 small block tofu
  • 0.25 bunch mitsuba
  • 400 ml dashi ideally clear ichiban dashi (kombu + katsuobushi); otherwise use dashi powder
  • 1.5 tablespoons sake
  • 1.5 teaspoons mirin
  • 0.5 teaspoon salt
  • 1.5 teaspoons soy sauce Japanese, such as Kikkoman

Procédé

Preparation

  • Trim the tough base of the matsutake stem to a point, then wipe the mushroom clean with a well-wrung damp cloth (do not rinse it under running water).
    1 small matsutake
    Matsutake Suimono - Tailler l'extrémité dure du pied du matsutake en pointe (comme un crayon), puis essuyer tout le champignon avec un linge humide bien essoré.
  • Separate the stem from the cap, thinly slice the stem, and cut the cap into quarters.
    Matsutake Suimono - Émincer finement le pied et couper le chapeau en quartiers.
  • Cut the tofu into small cubes.
    0.5 small block tofu
    Matsutake Suimono - Couper le tofu en petits cubes.
  • Remove the mitsuba roots and cut it into 2 cm lengths.
    0.25 bunch mitsuba
    Matsutake Suimono - Retirer les racines du mitsuba et le couper en tronçons de 2 cm.

Cooking

  • Bring the dashi to a boil in a saucepan over high heat.
    400 ml dashi
    Matsutake Suimono - Mettre le dashi dans une casserole à feu vif.
  • Lower the heat to medium and add the tofu, matsutake, sake, mirin, salt, and soy sauce.
    1.5 tablespoons sake, 1.5 teaspoons mirin, 0.5 teaspoon salt, 1.5 teaspoons soy sauce
    Matsutake Suimono - À ébullition, baisser à feu moyen et ajouter le tofu, le matsutake, le saké, le mirin, le sel et la sauce soja.
  • Simmer for about 2 minutes, just long enough to heat the tofu through and gently perfume the broth.
    Matsutake Suimono - Laisser mijoter environ 2 minutes.
  • Add the mitsuba, turn off the heat, divide among bowls, and serve right away.
    Matsutake Suimono - Servir aussitôt.

Notes

Clear soups are meant to be delicately seasoned: taste and adjust the salt so the dashi and matsutake remain front and center.
Do not overcook the matsutake: its aroma fades quickly, so the brief 2-minute simmer is key to the dish.
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