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Dobinmushi


Difficulty:Easy
Prep Time: Minutes
Cook Time: Minutes
Serves:

Nutritional Information

This recipe uses fish stock, lime, and soy sauce for taste, with mushrooms and ginkgo nuts for texture. It results in a tart, great tasting soup with hints of a fishy essence. It's simple to make, and makes a great appetizer.

Ingredients

  • 4 Shrimp (medium)
  • 2 Okra
  • 2 oz Oyster
  • Mushrooms
  • 1 Lime
  • (to be squeezed over meal once served)
  • 3 oz Tuna Flakes
  • Salt
  • 1 tsp Soy Sauce
  • 8 Peeled Gingko Nuts (canned)

Directions

  • 1. Peel and devein the shrimp. Place them in boiling water for 2 minutes. Drain.
  • 2. Wash okra and slice it into rings about ΒΌ in thick.
  • 3. Cut oyster mushrooms into bite-sized chunks.
  • 4. Boil tuna flakes in water, adding a little salt. Add soy sauce to taste and continue to simmer
  • 5. Put the okra, mushrooms, and gingko nuts in teapots. Add stock to teapot, using colander to keep out tuna flakes. Let stand for a few minutes. Add shrimp.

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