【Ingredients】(Serves 2)
2 matsutake mushrooms
2 Japanese tiger shrimp
kamaboko (fish paste)
mitsuba (Japanese parsley)
400 ml dashi (Japanese stock)
light soy sauce
salt
1 sudachi

【Directions】
1. Clean the matsutake mushrooms, trim the hard parts, and cut to an appropriate size.
2. Put the shrimp, kamaboko, and matsutake mushrooms into a dobin teapot and steam for 10 minutes.
3. Put dashi into a pot, add soy sauce and salt, and bring to a boil.
4. Pour 3 into 2, add mitsuba, and cover with the lid.
5. Add a squeeze of sudachi juice and enjoy.