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

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, chilled miso soup with horse mackerel. It is one of my favorites. This time, 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 meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Chilled Miso Soup with Horse Mackerel is something which I’ve loved my entire life. They’re 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 get started with this recipe, we have to prepare a few ingredients. You can have chilled miso soup with horse mackerel using 8 ingredients and 7 steps. Here is how you can achieve 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. Make ready 2 tbsp Ground sesame seeds
  4. Make ready 2 1/2 cup Water
  5. Make ready 5 Shiso leaves
  6. Prepare 1 Myoga ginger
  7. Prepare 1 Cucumber
  8. Take 2 tea bowls' worth Hot cooked white rice

Bring the dashi to a simmer. 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. Miso Soup with Smoked Mackerel and Chinese Leaf; Miso Soup with Smoked Mackerel and Chinese Leaf. Rice, horse mackerel escabeche, miso dengaku (skewered tōfu & vegetables glazed with miso sauce), clear soup with Japanese pumpkin & komatsuna spinach Toast, boiled egg, tuna & broccoli salad.

Instructions 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.

Classic Japanese way to prepare mackerel is Saba Misoni, with mackerel cooked in a miso based sauce. Very popular Japanese home cooking dish. Use of this website is subject to mandatory arbitration and other terms and conditions, select this link to read those agreements. For the best flavor and fragrance, miso should be added right before serving if possible. See recipes for Creamy Dango Miso Soup too.

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