Chilled mackerel soup
Japanese food
Rice dishes
Cold soup is usually made by loosening the fried horse mackerel, but by using canned mackerel boiled cans, it can be easily made at home. To eat it in a colder state, we recommend adding frozen and crushed miso soup instead of ice. Please give it a try.
Cooking time: 10 minutes
Excluding the time to freeze miso soup
0 posts in arranging recipes
How to make it
1
Put [A] in a bowl and mix. Use colander to melt the miso so that there are no lumps.
2
Slice the cucumbers into thin slices, sprinkle with salt, wash with water, and wring them out well. [A] Add the cucumbers, chopped myo, shredded shiso leaves, and crushed grilled tofu and mix them.
3
Add the shredded ginger, clam sesame seeds, and the canned mackerel from the boiled canned mackerel with the soup.
4
Instead of ice, add crushed miso soup and pour it over warm rice.
Ingredients for 4 people
-
- Cucumber
- 40g
-
- Cut into Oba chili
- 5g
-
- Myo
- 20g
-
- Use the canned mackerel
- 180g
-
- ginger
- 5g
-
- Uses a half-sized sardine
- 1 tablespoon
-
- Baked tofu
- 50g
-
- Frozen miso soup
- Appropriate amount
-
- cooked rice
- Appropriate amount
-
[A]
- Kelp broth
- 400cc
-
- miso
- 30g
-
- Dark soy sauce
- 1 tsp
