Cook and Drink

Antonio Carluccio once described it is a much-overrated mushroom but we dare to disagree. Just smell it! Pine, pine, pine. A unique mushroom. We tried making this soup with shiitake, but the result is not as refined, delicate and well-balanced. The key elements are of course the (home-made) dashi, the matsutake and the shrimps. Kamaboko (made from processed seafood) and Mitsuba (Japanese parsley) add colour (and some extra flavour) to the dish.

What You Need

• Dashi
  • 0,5 l of Water
  • 10 grams of Kombu
  • 10 grams of Katsuobishi
• 75 grams of Matsutake
• 2 Shrimps
• Taru Sake
• Light Soy Sauce
• Yuzu
• Kamaboko
• (Mitsuba)

Sake Pairing

If you want to serve a drink with the soup, then serve taru sake. This is a dry sake characterized by its refreshing taste and the wooden aroma of Yoshino cedar. A wonderful link to the matsutake. And if you bought a bottle of taru sake, then please use this sake for marinating the shrimps.

What You Do

1. With a damp cloth clean the matsutake
2. Be careful not to remove the skin
3. The root should be cut like a pencil
4. Clean the shrimps and cut lengthwise in two
5. Let marinade in two tablespoons of sake and transfer to the refrigerator for an hour
6. Gently warm the dashi, add a small tablespoon of sake and a similar quantity (or less) of soy sauce
7. Cut the matsutake in 8 similar slices and add to the soup
8. After a few minutes (depending on the size of the matsutake) add four slices of kamaboko and the shrimp
9. Taste and add some more soy sauce and or yuzu if needed
10. Serve immediately when the shrimps are ready
11. If available add some mitsuba.