Hiyajiru Chilled Soup over Rice with Condiments

A local specialty of Kyushu! A great pick-me-up during the hot summer months!

Hiyajiru Chilled Soup over Rice with Condiments
Photographed by Masaya Suzuki


Recipe by
Atsuko Matsumoto

Average

Seafood

Vegetables

Soups & Stews

490kcal

20minutes

Calorie count is per serving
Excludes time needed to cool and chill the soup.

Ingredients

  • 2-3 dried Japanese horse mackerel
  • 2 cucumbers (cut into thin rounds)
  • 800 ml dashi
  • [A]

    • 3 tbsp sake
    • 80 g miso (medium salt)
    • 4 tbsp sesame paste (white)
    • 4 tbsp ground sesame seeds (white)
  • 4 rice bowls cooked rice (hot)
  • [Condiments of choice]

    • As needed shiso (finely shredded)
    • As needed myoga (cut into thin rounds)
    • As needed mominori
  • Salt

Directions

1

Remove the heads and tails from the dried fish. Grill both sides for 5 minutes. Sprinkle a pinch of salt over the cucumbers and set aside to sweat.

2

Remove the bones from the fish while still hot. Shred the flesh. Remove the skin and dark meat. Squeeze out excess moisture from the cucumbers.

3

Pour the dashi into a pot and place over medium heat. Bring to a gentle boil and add the sake and miso from [A]. Return to a gentle boil and turn off the heat. Add the remaining ingredients from [A] and whisk together. Set aside to cool and then refrigerate.

4

Add the fish and cucumbers.

Advice

Will keep in the fridge for 2-3 days.

5

Pour over hot rice and top with [Condiments of choice].