Clear Soup Steamed in Earthenware Teapot with Seafood

Prepare the dashi stock: In a pot, combine water and kombu. Heat gently over medium-low heat. Just before it boils (around 80°C), remove the kombu. Bring the water to a boil, then turn off the heat and add the katsuobushi. Let it steep for 2-3 minutes, then strain through a fine-mesh sieve. Discard the katsuobushi and kombu. You should have about 500ml of dashi.

Prepare the seafood: Peel and devein the shrimp. Cut the white fish fillet into bite-sized pieces (about 2 cm cubes).

Prepare the mushrooms: Clean the shiitake mushrooms and slice them thinly. If using fresh shimeji, separate them into individual strands.

Assemble the teapots: Divide the shrimp, white fish, and shiitake mushrooms evenly into two earthenware teapots (or heatproof bowls with lids).

Season the dashi: Whisk the soy sauce, mirin, and salt into the prepared dashi stock.

Pour the seasoned dashi into each teapot, filling them almost to the brim.

Steam the teapots: Place the teapots in a steamer basket over boiling water. Cover the steamer and steam for 15-20 minutes, or until the seafood is cooked through and the broth is fragrant. Ensure the water in the steamer does not boil dry.

Serve: Carefully remove the teapots from the steamer. Garnish each with a sprig of mitsuba or a small piece of yuzu peel. Serve immediately, pouring the soup into small cups to enjoy the aroma.