Chilled Miso Soup with Horse Mackerel

Name: Chilled Miso Soup with Horse Mackerel
Yield: 2 servings
Cuisine: American
Ingredients: 1 large whole fish Horse mackerel; 2 tbsp Miso; 2 tbsp Ground sesame seeds; 2 1/2 cup Water; 5 Shiso leaves; 1 Myoga ginger; 1 Cucumber; 2 tea bowls' worth Hot cooked white rice

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

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Ingredients

2 servings

1 largewhole fish Horse mackerel
2 tbspMiso
2 tbspGround sesame seeds
2 1/2 cupWater
5Shiso leaves
1Myoga ginger
1Cucumber
2tea bowls' worth Hot cooked white rice

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Steps

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.