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The ingredients needed to prepare Chilled Miso Soup with Horse Mackerel:
- Take 1 large whole fish Horse mackerel
- Provide 2 tbsp Miso
- Take 2 tbsp Ground sesame seeds
- Use 2 1/2 cup Water
- Provide 5 Shiso leaves
- You need 1 Myoga ginger
- You need 1 Cucumber
- You need 2 tea bowls' worth Hot cooked white rice
Steps to make Chilled Miso Soup with Horse Mackerel:
- Mince the shiso leaves, thinly slice the myoga ginger into rounds, and separately soak each in water. Grill both sides of the horse mackerel.
- 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.
- Strain the dashi stock, and transfer to a bowl. Thoroughly chill in a chilled water bath, using a large bowl for the bath.
- Mash the fish meat with a mortar and pestle. (Remove any skin or small bones.)
- 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.
- 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.
- 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.
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