Matsutake Dobin Mushi

I’ve been hunting matsutake for years, and through my research for my book, The Mushroom Hunters, the second book in a trilogy on wild foods. I have tried many different ways to prepare them. I first tried this dish at Shiro’s, a beloved sushi parlor in Seattle, and I later learned how to make dobin mushi from a great Japanese chef, Taichi Kitamura. A dobin is a small Japanese teapot, and mushi means “to steam.” Matsutake is a traditional way to flavor this subtl