#277 ハモが美味しい！濃厚きのこスープ｜本格レシピ｜マッシュルーム｜松茸｜ポルチーニ｜｜イタリアン｜

Introduce the dish and ingredients, emphasizing the use of various mushrooms including shiitake and porcini.

Prepare hamo (eel) by removing the bones, explaining the difficulty of the process.

Steam the hamo until just cooked, then set aside.

Prepare the mushrooms by cleaning and cutting them, including using less desirable parts for flavor.

Sauté the mushrooms briefly to enhance their flavor, optionally using an oven to dry them out slightly.

Prepare cucumber by peeling and cutting it, then briefly heating it in kombu water with salt.

Combine the sautéed mushrooms with the hamo in a pot, adding the mushroom soaking liquid and a small amount of tomato.

Simmer the mixture to extract flavors, ensuring not to over-reduce the liquid.

Add lemon zest and juice for acidity, then adjust seasoning with salt as needed.

Serve the soup with sautéed mushrooms on top and drizzle with olive oil.

Equipment Needed

Dietary

Allergens