Chilled Miso Soup with Horse Mackerel
Chilled Miso Soup with Horse Mackerel

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, chilled miso soup with horse mackerel. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Chilled Miso Soup with Horse Mackerel is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Chilled Miso Soup with Horse Mackerel is something that I’ve loved my entire life. They are nice and they look fantastic.

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.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chilled miso soup with horse mackerel using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Chilled Miso Soup with Horse Mackerel:
  1. Make ready 1 large whole fish Horse mackerel
  2. Take 2 tbsp Miso
  3. Get 2 tbsp Ground sesame seeds
  4. Take 2 1/2 cup Water
  5. Prepare 5 Shiso leaves
  6. Take 1 Myoga ginger
  7. Prepare 1 Cucumber
  8. Make ready 2 tea bowls' worth Hot cooked white rice

If you're a lover of Japanese food then check out this recipe for Hiyajiru. 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.

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.

If you don't have a mortar and pestle, you could use a food processor. Taste and season the dashi soup stock as necessary. This miso soup with smoked mackerel is inspired by a game-changing soup I once ate at a chef 's residency in London. David Chang (founder of the New York restaurant group Momofuku) was cooking at the St John Hotel for a week and his menu included a miso soup made from a broth infused with smoked eel bones. If you visit my post Miso Soup Basics and compare the two recipes there, you will see the different timings of adding miso to the soup.

So that is going to wrap this up with this exceptional food chilled miso soup with horse mackerel recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!