10-minute recipe for "Cold Canned Mackerel Soup
|Material ( For 2 persons )|
|canned mackerel (esp. the chub mackerel, Scomber japonicus)||1 can|
|cotton tofu||1/2 a dozen|
|cucumber||1/2 to 1|
|water (esp. cool, fresh water, e.g. drinking water)||200-300 cc|
|white sesame seeds||1 teaspoon|
Here is a perfect recipe for hot summer days when you don't have much of an appetite: "Cold Canned Mackerel Soup"! It takes only 5 to 10 minutes. Try it even when you are too lazy to cook today.
IngredientsHere is what you need to prepare. The recipe is based on Nissui's recipe. The quantity is for 2 persons.
1 can of mackerel simmered in water
1/2 tofu (cotton (momen) tofu)
1/2 to 1 cucumber
3-4 shiso leaves
200-300 cc water
1.5 tablespoons miso
1 teaspoon white sesame seeds
Directions for preparationSeparate the juice from the canned mackerel boiled in water. Do not discard the juice as it will be used later.
Place the mackerel meat and tofu in a bowl and crumble roughly with a fork. Cut cucumber into thin round slices and shiso leaves into thin slices.
In a bowl, dissolve and mix the canned juice you just removed, water, miso, and white sesame seeds.
Add the cucumber and shiso leaves to the mackerel bowl, pour in the juice, and voila!
How does it taste?Mmmm delicious! The miso soup, which runs down the throat, is rich in umami and infused with mackerel broth. The fluffy mackerel and soft tofu dance around in your mouth.
The freshness of the crispy cucumber and the refreshing aroma of the shiso leaves give the dish a crisp aftertaste. It is easy to eat even when you have no appetite.
Try adding pickled plums, yuzu pepper, ginger, or even rice to make it more like cold ochazuke, or any other arrangement you like!