Tags：SummerVegatableSeafoodSoy
Cold soup (Hiyajiru) is a traditional dish from Miyazaki prefecture. It involves mashing grilled fish, mixing it with miso, and then grilling it over charcoal. The authentic flavor is easily adapted using dried horse mackerel, which is then dissolved in dashi and poured over barley rice. This cold soup, packed with summer seasonings, is poured over rice and enjoyed in a refreshing manner. It’s a delightful dish that helps you power through hot summer days.
Pointers from Rie:
- Since horse mackerel releases a lot of umami, you won’t need additional dashi. If you use a larger dried fish, one piece should suffice.
- This dish is perfect for hot days when your appetite tends to decrease, as it offers a good balance of nutrition and provides both hydration and salt. You can enjoy variations by changing the seasoning to white miso, barley miso, or a blend of both.
- While using ground sesame seeds is easy, toasting whole sesame seeds before grinding the seeds makes a significant difference in aroma. If you’re short on time, simply crushing the toasted sesame seeds with your fingers as you sprinkle them will enhance the sesame fragrance.
recipe video
Ingredients (for 2 servings)
| Dried horse mackerel | 2 pieces |
| Firm tofu | 1/3 block |
| Cucumber | 1/2 |
| Salt | A pinch |
| Shiso leaves | 3 to 4 |
| Myoga (Japanese ginger) | 1 |
| White sesame seeds | 2 tablespoons |
| Miso | 2 tablespoons |
| Water | 300ml |
Nutritional value (per 1/4 of the total amount)
| Energy | 226kcal |
| Protein | 19.7g |
| Fat | 14.1g |
| Carbohydrates | 8.5g |
| Salt equivalent | 3.2g |
Cooking Instructions
- Grill the dried horse mackerel in a toaster oven or fish grill. Remove the skin and bones and flake the fish.
- Wrap the tofu in kitchen paper and place a weight on it to drain the water.
- Slice the cucumber into rounds, sprinkle with salt to wilt it, then squeeze out the excess moisture. Shred the shiso leaves and cut the myoga in half lengthwise before slicing.
- Toast the white sesame seeds in a frying pan, then place them in a mortar and grind them.
- In a bowl, mix together the miso and water, then add steps 1 and 4. Chill in the refrigerator.
- Add step 3 to step 5 and tear the tofu into bite-sized pieces before adding it. Serve in a dish.
MOA Natural Foods Products Used
Dried horse mackerel (frozen) / Umikko Salt / Organic white toasted sesame seeds / Kyoto-style koji miso
Green Market online shop
