Matsutake and Shellfish Soup
Saute sliced leeks in peanut oil in heavy-bottomed pot over medium heat, 2 minutes.
Add matsutake and cook together another couple minutes, stirring occasionally. Add sake and chicken stock and allow to simmer together a few minutes so the broth absorbs the singular matsutake flavor.
Raise heat to high, add shellfish, and cover. Remove from heat when the clams and mussels have opened, careful not to overcook. Ladle into bowls and garnish with sliced scallion.
Atlantic Salmon Summer Rolls
A refreshing favorite for warm nights — crisp vegetables, fresh herbs, and tender salmon with bright dipping sauces.
Loading related recipes...