Hokkai Recipe: Hokke with rice and miso soup

Ingredients (for 2 persons)

  • 1x Hokke
  • 200 gr rice
  • 350 ml water
  • 2 teaspoons of dashi powder
  • 1 tofu
  • 2 tablespoons of miso paste
  • Chopped spring onion for topping

Preparation

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

Meshiagare!

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