Winter melon and canned mackerel simmered in miso
Make sure to dissolve the miso in the broth before adding it. Also, if you bring the pot to a boil after adding the miso, the miso's flavor will disappear, so it's fine to just warm it up briefly after adding the miso
How to make it
1
Remove the seeds and skin from the winter melon, cut it into blocks, and boil it in boiling water with salt (not included in the recipe) for about 20 minutes
2
Put kelp stock, canned boiled mackerel, and winter melon in a pot and bring to a boil
3
Once boiling, cover with aluminum foil and simmer for 5 to 8 minutes
4
Add the miso while dissolving it in the broth, and once it's mixed well, remove from the heat
5
Return to the heat and bring to a boil, then place on a plate and sprinkle with shichimi pepper to taste
Ingredients for 2 people
-
- Winter melon ( excluding skin and seeds)
- 240g
-
- Use the juice from a can of boiled mackerel
- 1 can (200g)
-
- Kelp broth
- 150㏄
-
- miso
- 15g
-
- Shichimi pepper
- Appropriate amount
[PR]
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