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Golden Threadfin Bream Miso Soup
The beautiful skin of golden threadfin bream (itoyoridai) looks better with barley miso.
Ingredients (4 servings)
| Itoyoridai | 160 g |
|---|---|
| Mizuna (Potherb mustard) | A few stalks |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)
Directions
- Filet the itoyoridai into three pieces and cut into proper sizes. Cut the mizuna into large pieces.
- Bring the dashi stock to a boil and add the itoyoridai. After the itoyoridai is cooked, add the mizuna and boil for a short time.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls.
★ A Note
Itoyoridai has white tender meat and tastes mild. It is used for other soups and meuniere dishes.
