Cold Miso Soup (冷や汁 - Hiyajiru Recipe)

By No Recipes · 30 min

Ingredients

Instructions

1. Slice the cucumber about 1/16 inch thick, toss with 1/2 tsp salt, and let rest at least 20 minutes.
2. Coarsely grind the toasted sesame seeds in a mortar. Add the sugar and grind until the mixture looks like damp sand.
3. Add the miso and grind into a paste. Add about a quarter of the dashi and mix until smooth, then add the rest of the dashi and mix.
4. Massage the salted cucumber until it releases lots of liquid and turns translucent. Squeeze out as much water as you can and put the cucumber in a serving bowl.
5. Pour the soup over the cucumber, add a few ice cubes, and garnish with the shiso and myoga if using. Serve with shichimi togarashi if desired.
6. Rinse freshly cooked or reheated short-grain rice in cold water to chill it and remove excess starch. Drain and serve in bowls.

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