This the recipe for dobin-mushi (steamed in pottery) soup. Today’s flavor : duck and mushrooms in consommé ambré .
Prepare a broth. That can be a dashi (Japanese broth) or a consomme or another stock soup. Add soy sauce, sake, etc… as you like.
Today it’s a consommé made of leek, chicken, tomato.
I added sea salt only.
Prepare season’s best ingredient. Well, it is an Autumn dish. It is often made with matsutake mushrooms, hamo fish, gincko nuts and shrimps. But not here !
Lean duck meat.
Fresh edamame (green soy beans). They are a bit different as they are from black soy. Flowers of shiso (perilla).
Shiitake mushrooms. Red and green chili peppers. The spirals are yaki-fu, decorative croutons of gluten (we can buy many different designs).
Other mushrooms : yama no mura no hatake shimeji. Shimeji mushrooms from the field behind the mountain, said the package. They are quite neutral in taste.
You have many options. The original probably is to place the ingredients in the pot, cover with broth and put the pot in a big steam basket. Steam till cooked. Put the lid, bring to guests. A convenient way is to cook in a sauce-pan in half of the broth, transfer in the pots, cover, place on table. When the guests arrive, pour the rest of broth (very hot), so they can enjoy the hot soup without delay. Or you can bring the pots with the raw ingredients on braseros. Add hot stock when the guests arrive, let simmer a while.
I prefer in the sauce pan as you can add in progressively the ingredients as some cook longer.
Serve with yuzu or sudachi or kabosu citrus.
See how to serve it : here.