Steps to Prepare Eric Ripert Chilled Miso Soup with Horse Mackerel

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chilled miso soup with horse mackerel. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chilled Miso Soup with Horse Mackerel is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Chilled Miso Soup with Horse Mackerel is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook chilled miso soup with horse mackerel using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chilled Miso Soup with Horse Mackerel:

1. Make ready 1 large whole fish Horse mackerel
2. Get 2 tbsp Miso
3. Get 2 tbsp Ground sesame seeds
4. Take 2 1/2 cup Water
5. Take 5 Shiso leaves
6. Get 1 Myoga ginger
7. Prepare 1 Cucumber
8. Prepare 2 tea bowls' worth Hot cooked white rice

Steps to make Chilled Miso Soup with Horse Mackerel:

1. Mince the shiso leaves, thinly slice the myoga ginger into rounds, and separately soak each in water. Grill both sides of the horse mackerel.
2. Debone the fish. Put the bones in a sauce pan, add water, then heat. Simmer for about 10 minutes to create a broth, while skimming off any scum that rises to the top.
3. Strain the dashi stock, and transfer to a bowl. Thoroughly chill in a chilled water bath, using a large bowl for the bath.
4. Mash the fish meat with a mortar and pestle. (Remove any skin or small bones.)
5. Add the miso and ground sesame, blend into the fish, spread the mixture onto a sheet of aluminum foil, then lightly brown in a toaster oven or grill.
6. Return the fish mixture to the mortar, then pour in the dashi soup stock a little at a time, while grinding with the pestle. ( Refer to Helpful Hints.) Transfer to a bowl, and chill over a cold water bath, as in Step 3.
7. Serve rice into individual bowls, then pour on the chilled soup from Step 6. Garnish with thinly sliced cucumber, shiso, and myoga, then serve. Add grated ginger to taste.

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