Chilled mackerel soup

Japanese food
Rice dishes
Tamura Takashi
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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
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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

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