Steps

1. Rinse 2 cups of rice and soak for more than 30 minutes. Drain and place in a Donabe (earthenware pot).
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2. Add 340cc water, 30cc cooking sake, 20cc usukuchi soy sauce, 10cc koikuchi soy sauce, and 3g kombu for dashi to the Donabe and mix well.
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3. Finely mince 1 sheet of aburaage.
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4. Add the minced aburaage to the Donabe.
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5. Lightly shave off the base of the Matsutake mushrooms and gently rinse in water to remove dirt. Key tip! Since Matsutake mushrooms can have dirt, gently wash them with water and quickly pat dry to preserve their aroma.
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6. Pat the Matsutake mushrooms dry with paper towels and let them air dry on a sieve.
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7. Thinly slice the stem part of the Matsutake mushrooms lengthwise, and also thinly slice any irregular-shaped caps.
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8. Add the sliced Matsutake mushrooms to the Donabe.
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9. Place the Donabe over medium-high heat and wait for it to boil.
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10. Once boiling, cook over medium heat for 5 minutes, then reduce to low heat and cook for 15 minutes.
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11. Turn off the heat and let it steam for 5 minutes.
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12. After cooking, remove the kombu and serve in bowls.
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13. Make slits in the cap of the Matsutake mushrooms for the soup and tear them into large pieces by hand. Key tip! Tearing by hand creates a rougher surface, which helps to enhance the aroma.
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14. Add 1L water and 10g kombu for dashi to a pot, soak for over 2 hours, then gently heat. Key tip! Kombu's umami is best extracted at 60-70°C, so heat slowly.
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15. Remove the kombu just before it boils. Key tip! Boiling kombu can release sliminess and bitterness, so remove it before it boils.
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16. Once boiling, turn off the heat and add 30g katsuobushi, breaking it apart as you add.
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17. Let it steep for about 1 minute to extract the dashi. Do not stir vigorously.
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18. Line a sieve with paper towels and strain the dashi. Allow the dashi to drip through naturally without squeezing. Key tip! Squeezing the first dashi can add bitterness, so let it drip naturally. The remaining dashi can be used for a second dashi.
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19. Reheat the strained dashi and season with 1 tbsp cooking sake, a little usukuchi soy sauce, and a little salt. Key tip! Aim for a color similar to pale white wine. Be careful not to over-boil, as this can release acidity.
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20. Cut the sea bream sashimi into bite-sized pieces, sprinkle both sides with a little salt, and let sit for about 15 minutes.
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21. Pat dry any moisture from the salted sea bream.
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22. Cut 1/3 bunch of mizuna greens into approximately 5cm lengths.
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23. Add about 1cm of water to a frying pan, place the mizuna greens and sea bream on a plate, and put the plate into the frying pan.
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24. Add a little cooking sake, cover, and steam for about 5 minutes once boiling.
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25. Add the torn Matsutake mushrooms to the seasoned dashi and simmer briefly.
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26. Zest the white part of 1 blue yuzu for fragrance. Key tip! Scrape off the white pith as it can be bitter, and use the zest for aroma.
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27. Place the steamed sea bream, mizuna greens, and Matsutake mushrooms in a soup bowl, garnish with the blue yuzu zest, and pour in the warm dashi to serve. Enjoy!
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