#Japanese food #Seafood dishes #Soup / soup

Raw mackerel miso soup | Kuromitsu Kinako KITCHEN's recipe transcription

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Kuromitsu Kinako KITCHEN

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Ingredients

Raw mackerel fillet : 2 sheets
Radish : 1/4
carrot : One
Ginger : 1 piece
Chinese cabbage : 3-4 sheets
Leek : One
water : 1 cup of pot
White miso : Appropriate amount
Red miso : Appropriate amount
Liquor : Small amount

Time required

15minutes

Procedure

1) Cut mackerel into 4 equal parts 00:27
Cut the fillet of raw mackerel into 4 equal parts.
2) Cut vegetables 01:09
Cut radish and carrot into ginkgo biloba. Shred ginger. Cut Chinese cabbage into small pieces and cut green onions diagonally.
3) Dissolve miso in water 02:24
Put water in a pot and add miso to the water without boiling.
4) Add ingredients and simmer 02:45
Add mackerel, radish and carrots to 3 and add a small amount of sake and ignite. After boiling to some extent, add green onions and ginger and simmer further.
5) Completed in a bowl 04:03
Completed by swaying in the bowl.

Point

・ The point is to use raw mackerel instead of canned mackerel.
・ A delicious miso soup that can be made only with the umami of mackerel and vegetables without using any dashi stock.
・ Vegetables may be used at home.
・ The point is to dissolve the miso in cold water before boiling.