Cold canned mackerel soup

PiNK 2021 Spring Issue

Keep your blood flowing smoothly with this dish. It’s great to eat when you’re on a diet, as well

(Ingredients for 2)  Cooking time: 15 minutes

Canned mackerel 1 can (190g)
Cucumber 1 whole (100g)
Okra 5 pieces
Edamame (frozen) 30 pods
Green shiso-leaves 5 leaves

[A]
Miso paste 2 tablespoons
Ground sesame 1 tablespoon
Ginger (Grated) 1 teaspoon

Cold water 300ml
Dried plum pulp 1 large
green spring onion (Small slices) To taste
Japanese myoga ginger (Small slices) To taste

(How to make)

1. Cut the cucumber into thin circular slices(if the cucumber is large, slice the cucumber vertically before cutting the cucumber into thin semi-circular slices).
2. Place the okra onto a heat-resistant plate and cover in plastic wrap before heating in the microwave at 600w for five minutes. Afterwards, dip the okra in cold water before slicing them into thin circular slices. 
3. Defrost the frozen edamame and remove the beans from their pods. Coarsely cop the green shiso-leaves.
4. Separate the liquid and the meat of the canned mackerel. Flake the mackerel. 
5. Pour mixture [A] into a bowl. Afterwards, gradually add the liquid from the can and cold water into the bowl, and mix together. 
6. Add the cucumber, okra, edamame, and mackerel to the mixture, and mix before serving. Garnish with pounded dried plum pulp, green spring onion, and myoga ginger.