Recipe of Chilled Miso Soup with Horse Mackerel

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chilled miso soup with horse mackerel. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Chilled Miso Soup with Horse Mackerel is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Chilled Miso Soup with Horse Mackerel is something which I have loved my entire life.

Steps to Make Chilled Miso Soup with Horse Mackerel

To get started with this recipe, we have to prepare a few components. You can have chilled miso soup with horse mackerel using 8 ingredients and 7 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Chilled Miso Soup with Horse Mackerel:

1. Prepare 1 large whole fish Horse mackerel
2. Prepare 2 tbsp Miso
3. Make ready 2 tbsp Ground sesame seeds
4. Make ready 2 1/2 cup Water
5. Get 5 Shiso leaves
6. Make ready 1 Myoga ginger
7. Get 1 Cucumber
8. Prepare 2 tea bowls' worth Hot cooked white rice

Instructions

Steps to make Chilled Miso Soup with Horse Mackerel:

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.

As simple as that Steps to Prepare Chilled Miso Soup with Horse Mackerel

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