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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chilled miso soup with horse mackerel. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Chilled Miso Soup with Horse Mackerel is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, 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.

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

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

Bring the dashi to a simmer. Simmered Mackerel in Miso is a typical home cooking dish and considered to be a winter dish in Japan. This is because mackerel is best in winter with so much fat in the flesh. As late summer stretches into fall, the second season for aji, or horse mackerel, makes its arrival.

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.

There are various kinds of aji, but the type that is generally used for home cooking is ma-aji, or Japanese jack mackerel. Among blue-backed fish, aji is perhaps even more familiar to Japanese than iwashi (sardines) or saba (common mackerel). These three vegetables add unique flavors, depth, and sweetness. Cut vegetables in the same size and similar shape - If you want chunkier texture in your soup, you can cut bigger size but make sure all the ingredients are similar in shape and size for even cooking time. The next video is starting stop.

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