Hiyajiru

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.