I merely wanted to provide you with a quick heads up!
Aside from that, wonderful website!
I didn’t have a carrot or white fish on hand so I’m using some chicken and some shrimp that I bought with the intention of making Chawan Mushi. My tetsubin has a colored outer finish, so instead of steaming it in a teapot I’m using my chawan mushi cups and lids as individual steamers. I hope the chawan mushi lids are adequate to keep the mushroom vapors in; I figure even in a teapot you lose some through the spout so I’m hoping its okay.
Looking elsewhere on the web apparently dobin mushi is often served with a wedge of sudachi or lime. I think I have a lime somewhere, if not I’ll make do with a yuzu (though they don’t really provide juice to dribble into soup, maybe a small bit of zest)…]]>
Thank you for sharing the recipe of this soup! Perfec for a cold fall day lke today!!!]]>