Hokkai Recipe: Hokke with rice and miso soup
Product used in this recipe
Preparation
- Defrost the atka mackerel in the refrigerator or on the kitchen counter.
- Cook the rice according to the package (or see this video for a more thorough explanation on how to cook Japanese rice).
- Once defrosted, remove any excess moist with a piece of kitchen paper.
- Place the fish on a tray lined with baking paper and bake in the oven for 7 minutes at 230 degrees.
- Heat up 350 ml of water in a pan (do not let it boil!). Once heated, add the dashi powder.
- Cut the tofu in small blocks and gently add to the water.
- Put the miso paste in a ladle and place in the water. Gently stir the miso in the ladle until it dissolves.
- Serve the fish together with the rice and soup. Add some spring onions to the soup before serving.