Chilled Natto Miso Soup with Skipjack Tuna (納豆の冷や汁; natto no hiyajiru)
Chilled miso soup with the addition of natto and skipjack tuna gives it a nutrition boost and a unique texture. The perfect dish on a hot summer day!
Photographed by Akio Takeuchi
Beans & Tofu
Calorie count is per serving.
Does not include time needed to chill the miso soup.
Ingredients (Serves 2)
- 100 g skipjack tuna (sashimi grade/saku block)
- 1 pack natto (with sauce and mustard)
- 1/2 onion
- 1/3 pack kaiware sprouts
- A pinch of salt
- 600 ml dashi
- 3 tbsp miso
- 1 tbsp mirin
- 1 tbsp sesame oil
Prepare the [Miso soup]. Put the miso and mirin in a bowl, add the dashi and whisk together. Add the sesame oil and refrigerate. Cut the onion along the grain into thin slices and rub with a pinch of salt. Rinse and squeeze out excess moisture. Cut off the root ends of the kaiware sprouts and cut in half. Lay your knife at an angle to cut the skipjack tuna into 5 mm sogi-giri pieces. Combine the natto, sauce and mustard.
Rubbing salt into the onions and then rinsing removes the bite and bitterness. When slicing tender, sashimi grade fish, lay the knife at an angle, place the heel of the knife against the fish, and draw the blade towards you (sogi-giri) to prevent the flesh from crumbling.
Put the onions, skipjack tuna and natto in a serving bowl, and cover with [Miso soup]. Top with kaiware sprouts.