Photograph of the finished Hiyajiru

Japan · Canh miso lạnh Hiyajiru

Hiyajiru

25 min Hands-on time + 1 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Miso paste Miso paste 120 g
  • Photograph of Dashi broth Dashi broth 1.2 l
  • Photograph of Cucumber Cucumber 2
  • Photograph of Tofu Tofu 320 g
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 60 g
  • Photograph of Perilla leaves Perilla leaves 12 leaves
  • Photograph of Steamed rice Steamed rice 4 bowls

Method

  1. 1 Grill the miso paste on a dry pan or over low heat until slightly charred and fragrant.
  2. 2 Grind roasted sesame seeds to extract the oil, then mix it with the roasted miso.
  3. 3 Mix the ingredients with the cooled dashi, stir until dissolved, then refrigerate for 1 hour.
  4. 4 Slice the cucumber thinly, toss with salt, and drain; break the tofu into pieces.
  5. 5 Pour the cold broth over hot rice, then add sliced cucumber, tofu, and perilla leaves.
Start cooking