RECIPE
01 – Slice the cucumber, stir in the salt and leave aside for 5 minutes.
02 – Slice the leek and tear the shiso into large pieces.
03 – Rinse the cucumber, then drain well.
04 – In a bowl, flake the mackerel, then mix in the cucumber, leek and shiso.
05 – In another bowl, put the miso, white sesame seeds, then add the stock and 400ml cold
water.
06 – Pour over the cooked plain rice while hot. Serve immediately.
Tips : You can, of course, use fresh grilled fish. You can also add tofu to increase the size of the servings.
INGREDIENTS (for 2)
• 1 tin mackerel (in brine)
• 1 cucumber
• ½ leek
• 4 shiso leaves (aromatic mint-like herb)
• 1 tablespoon miso (fermented soy bean paste)
• 1 tablespoon shiro dashi (white soup stock)
• 1 tablespoon crushed white sesame seeds
• ½ teaspoon salt
• 2 bowls plain cooked rice
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