Chilled mackerel soup

Put [A] in a bowl and mix. Use colander to melt the miso so that there are no lumps.

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.

Add the shredded ginger, clam sesame seeds, and the canned mackerel from the boiled canned mackerel with the soup.

Instead of ice, add crushed miso soup and pour it over warm rice.

-
- 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