Hiyajiru Chilled Soup over Rice with Condiments
A local specialty of Kyushu! A great pick-me-up during the hot summer months!
Photographed by Masaya Suzuki
Soups & Stews
Calorie count is per serving
Excludes time needed to cool and chill the soup.
- 2-3 dried Japanese horse mackerel
- 2 cucumbers (cut into thin rounds)
- 800 ml dashi
- 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
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.
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.
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.
Add the fish and cucumbers.
Will keep in the fridge for 2-3 days.
Pour over hot rice and top with [Condiments of choice].