Ice Cold! Easy Hiyajiru (Cold Miso Soup)

Name: Ice Cold! Easy Hiyajiru (Cold Miso Soup)
Yield: 4 servings
Cuisine: American
Ingredients: 2 small Cucumbers; 1/2 block Firm tofu; 4 tbsp Miso; 4 tbsp Roasted sesame seeds; 1 tsp Bonito dashi stock; 1 tsp Dashi stock granules made from dried sardines (iriko); 4 leaves Green shiso leaves; 200 ml Boiling water; 200 ml Ice

cookpad.japan @cookpad_jp

This is a regional speciality of Miyazaki prefecture. I made it so that we could have ice cold hiyajiru on a hot day quickly.
When I'm short on time, I always use this method.

Since this is a traditional regional dish, every family has their own recipe and flavor, so there really is no recipe or set amounts.
You could add other ingredients like okra or daikon radish sprouts too. For 4 servings. Recipe by Kuiishinbo yoppy

This is a regional speciality of Miyazaki prefecture. I made it so that we could have ice cold hiyajiru on a hot day quickly.
When I'm short on time, I always use this method.

cookpad.japan @cookpad_jp

This is a regional speciality of Miyazaki prefecture. I made it so that we could have ice cold hiyajiru on a hot day quickly.
When I'm short on time, I always use this method.

Saved

Ingredients

4 servings

2 smallCucumbers
1/2 blockFirm tofu
4 tbspMiso
4 tbspRoasted sesame seeds
1 tspBonito dashi stock
1 tspDashi stock granules made from dried sardines (iriko)
4leaves Green shiso leaves
200 mlBoiling water
200 mlIce

Saved

Steps

1

Grind sesame seeds in a mortar. Add miso and dashi stock granules, and mix well.
2

Add 200 ml of boiling water, and mix well.
3

Slice the cucumbers and crumble the tofu with your hands. Add both to the Step 2 mixture.
4

Add about 200 ml of ice.
5

Shred the shiso leaves, add to the mixture and it's done. It's ready to eat when the ice has melted. If you have time, chill in the refrigerator to make it even colder.
6

It's mainly eaten poured over rice, I believe??