Chilled mackerel soup
Hiyajiru is usually made by shredding grilled horse mackerel fillets, but you can easily make it at home by using canned boiled mackerel. To enjoy it at an even colder temperature, we recommend adding crushed frozen miso soup instead of ice. Please give it a try
How to make it
1
Put [A] into a bowl and mix. Use a sieve to dissolve the miso so that there are no lumps
2
Thinly slice the cucumber, sprinkle with salt, rinse with water, and squeeze out well. Add the cucumber, chopped myoga, shredded shiso leaves, and mashed grilled tofu to [A] and mix
3
Add shredded ginger, roasted sesame seeds, and shredded canned boiled mackerel, including the juice
4
Add crushed miso soup instead of ice and pour over warm rice
Ingredientsfor 4 people
-
- Cucumber
- 40g
-
- Shred the shiso leaves
- 5g
-
- Myo
- 20g
-
- Uses canned mackerel, including the liquid
- 180g
-
- ginger
- 5g
-
- partially ground roasted sesame seeds.
- 1 tablespoon
-
- Baked tofu
- 50g
-
- Frozen miso soup
- Appropriate amount
-
- cooked rice
- Appropriate amount
-
[A]
- Kelp broth
- 400cc
-
- miso
- 30g
-
- Dark soy sauce
- 1 tsp
[PR]
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