Authentic Japanese Cooking: Chef Saito's Chilled Soup "Hiyajiru"
Learn about Japanese home cooking with Master Chef Saito, based on traditional Japanese cooking techniques! Featured recipes: (1) Chef Saito's Chilled Soup "Hiyajiru" (2) Black Kanten with Matcha.

(1) Chef Saito's Chilled Soup "Hiyajiru"

Ingredients (Serves 2)
Soup :
400 ml dashi
1 tbsp mirin
1/3 tsp salt
1 tbsp Usukuchi soy sauce

Miso Paste:
1 dried horse mackerel
15 g ginger, minced
3 green onions, chopped
10 g butter
40 g miso
1 tbsp ground sesame seeds
1 lemon
1 cucumber, thinly sliced
2 Myoga, thinly shredded

680 g cooked short-grain rice

1. Add mirin, salt, and Usukuchi soy sauce to the prepared dashi and heat briefly. Cool it down in the fridge.
2. Make the ice cube with freshly squeezed lemon juice in the freezer.
3. Pan-fry the dried fish and separate it into flakes. Mix all the ingredients and sesame seeds.
4. For the miso paste, sauté the ginger and green onions in butter. Add the fish flakes, miso and sesame seeds, then the lemon.
5. Make a rice ball and place it in a bowl. Top with the miso paste and pour the chilled dashi soup around the rice.
6. Garnish with the prepared cucumber and Myoga. Finally float the lemon ice cubes around the rice ball.

(2) Black Kanten with Matcha

Ingredients (Serves 2)
500 ml water
4 g powdered Kanten (agar)
120 g powdered raw cane sugar
Red bean paste
Kuromitsu (raw cane sugar syrup)
Matcha powder

1. Dissolve the Kanten powder in water. Simmer it and mix with the black raw cane sugar.
2. Set a bowl of the Kanten mixture in an ice bath to chill. Once it starts to set around the edges, pour into a mold and refrigerate.
3. Cut the Kanten jelly into bite-size pieces and plate.
4. Add the sweet azuki beans, drizzle with Kuromitsu syrup and sprinkle with green matcha powder.