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

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chilled miso soup with horse mackerel. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Chilled Miso Soup with Horse Mackerel is one of the most well liked of current trending meals in the world. It is simple, 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’ve loved my whole life.

Steps Mince the shiso leaves, thinly slice the myoga ginger into rounds, and separately soak each in water. Grill both sides of the horse mackerel. This delicious Hiyajiru chilled with ice cubes will stimulate your appetite especially in hot summer days! The combination of the smooth texture of tofu, salty flavor of horse mackerel and refreshing texture of cucumber and myoga ginger makes the Hiyajiru a delightful dish.

To begin with this particular recipe, we have to first prepare a few components. You can have 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. Take 1 large whole fish Horse mackerel
  2. Take 2 tbsp Miso
  3. Take 2 tbsp Ground sesame seeds
  4. Make ready 2 1/2 cup Water
  5. Prepare 5 Shiso leaves
  6. Prepare 1 Myoga ginger
  7. Take 1 Cucumber
  8. Prepare 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. Bring the dashi to a simmer. Then stir this mixture into the remaining dashi. To serve, put the smoked mackerel or smoked eel in the bottom of the bowls with the tofu and wakame, and pour over the broth.

So that’s going to wrap this up with this exceptional food chilled miso soup with horse mackerel recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!