Chilled Miso Soup with Horse Mackerel
I eat chilled miso soup often in the summertime. While it can be delicious with sashimi-grade horse mackerel, I made it with baked horse mackerel.
If you don't have a mortar and pestle, you could use a food processor. Taste and season the dashi soup stock as necessary. The miso taste should be weaker than miso soup. Recipe by Akito mama
Chilled Miso Soup with Horse Mackerel
I eat chilled miso soup often in the summertime. While it can be delicious with sashimi-grade horse mackerel, I made it with baked horse mackerel.
If you don't have a mortar and pestle, you could use a food processor. Taste and season the dashi soup stock as necessary. The miso taste should be weaker than miso soup. Recipe by Akito mama
Cooking Instructions
- 1
Mince the shiso leaves, thinly slice the myoga ginger into rounds, and separately soak each in water. Grill both sides of the horse mackerel.
- 2
Debone the fish. Put the bones in a sauce pan, add water, then heat. Simmer for about 10 minutes to create a broth, while skimming off any scum that rises to the top.
- 3
Strain the dashi stock, and transfer to a bowl. Thoroughly chill in a chilled water bath, using a large bowl for the bath.
- 4
Mash the fish meat with a mortar and pestle. (Remove any skin or small bones.)
- 5
Add the miso and ground sesame, blend into the fish, spread the mixture onto a sheet of aluminum foil, then lightly brown in a toaster oven or grill.
- 6
Return the fish mixture to the mortar, then pour in the dashi soup stock a little at a time, while grinding with the pestle. ( Refer to Helpful Hints.) Transfer to a bowl, and chill over a cold water bath, as in Step 3.
- 7
Serve rice into individual bowls, then pour on the chilled soup from Step 6. Garnish with thinly sliced cucumber, shiso, and myoga, then serve. Add grated ginger to taste.
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