Recipe of the month

There are two recipes this month.

(Items in brown are available from our shop.)

Misoshiru (Miso Soup)

Ingredients (4 servings)

• 800 ml dashi stock (dashi available from our shop in powder form)
• 2 tsp. wakame seaweed flakes
• 150 g tofu, cut into small cubes
• 4 heaped tsp. miso paste, any type of your choice
• 1 spring onion, chopped very finely

Method

1. Put the dashi stock into a saucepan and bring to the boil.
2. Add the wakame flakes and tofu cubes into the saucepan.
3. Turn the heat down to simmering point and gradually dissolve the miso paste into the stock.
4. Just before serving, add the finely chopped spring onions.

Serving Suggestion

Serve hot in individual Japanese soup bowls. Do not boil the soup, as this will spoil the flavour of the miso.

Saba no Misoni (Miso Mackerel)

Ingredients (4 servings)

• 4 mackerel fillets
• 50 g fresh ginger

For the sauce:

• 200 ml dashi stock (dashi available from our shop in powder form)
• 2 tbs. sake rice wine
• 3 tbs. sugar
• 1 tbs. shoyu Japanese soy sauce
• 4 tbs. miso paste

Method

1. Peel and shred the ginger very thinly and set aside.
2. Put the dashi stock, sake, sugar and shoyu in a frying pan and bring to the boil.
3. Add the mackerel fillets, skin side up.
4. Scatter the shredded ginger on top of the fish. Cover with a lid and cook gently for 10 minutes.
5. Take the mackerel out of the pan and plate.
6. Add the miso paste to the remaining cooking sauce in the pan and simmer for a further 5 minutes.

Serving Suggestion

Drizzle the sauce over the mackerel and serve with green salad.