Chilled Mackerel Rice with Cucumber
A chilled mackerel rice dish made on hot days when you don't want to use the stove for long. Lightly roast the miso and sesame to bring out a fragrant aroma, and enjoy a refreshing bowl with cucumber and garnishes.
Author
washoku_mika
Instructions
Slice the cucumber thinly and sprinkle with a little salt, letting it sit for 5 minutes before lightly squeezing out the moisture. Cut the shiso leaves into thin strips and the myoga ginger into small pieces.
💡 Tip: Removing moisture from the cucumber first helps prevent the chilled soup from becoming diluted.
About 7 min
Place the canned mackerel in a bowl and break it up coarsely. Add the miso, ground white sesame, and soy sauce, mixing well.
💡 Tip: Do not break the mackerel too finely; leaving some chunks adds texture.
About 4 min
Spread the mixture from step 2 thinly on aluminum foil and toast in a toaster for 3 to 4 minutes, until the edges are slightly fragrant.
💡 Tip: Be careful not to burn it; stop when it has a light color. The aroma should be enough.
About 5 min
Return the toasted miso mixture to the bowl and gradually add the cold dashi broth, mixing until smooth. Crumble in the tofu and add the cucumber.
💡 Tip: Add the dashi gradually to prevent the miso from clumping.
About 3 min
Serve the rice in a bowl and pour the chilled soup over it. Top with shiso, myoga, and toasted white sesame seeds, and add an ice cube if desired before enjoying immediately.
💡 Tip: Rinsing the rice lightly with water to remove stickiness will result in an even more refreshing dish.
About 1 min
