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Hiyajiru (Cold Miso Soup over Rice)
Serves 2 · About 30 min (10 min of this is just chilling in the fridge)
A regional dish from Miyazaki. Cold soup made from grilled dried fish, sesame and miso, with tofu, cucumber and shiso, poured over rice.
① Cook the dried fish→② Flake the fish and mix with miso→③ Cut the cucumber and shiso→④ Make the cold soup→⑤ Pour over rice
What to buy
Fish
Tofu
Vegetables
Seasonings & dry goods
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How to make it
1
Cook the dried fish
- Line a frying pan with the sheet and lay the dried fish on it flesh side down
- Cook on medium heat for about 4 minutes
- Turn over with a spatula and cook the skin side for 3–4 minutes
How to tell it's doneWhen you split the thickest part with chopsticks, it is white all the way through, with no see-through parts.
Be carefulFat from the fish may splatter. Do not leave the stove while it cooks.
2
Flake the fish and mix with miso
- When the fish is cool enough to touch, remove the skin and bones
- Flake the fish finely with your fingers and put in a large bowl
- Add 2 1/2 tbsp miso and 2 tbsp ground white sesame, and mix well with a spoon
How to tell it's doneThe fish, miso and sesame are mixed into a brown paste.
Be carefulSmall bones are easy to miss. Feel with your fingers as you flake it to check.
3
Cut the cucumber and shiso
- Cut the cucumber into rounds 2 mm thick, put in a small bowl, sprinkle with 1/4 tsp salt, and rub lightly with your hands
- Let sit as is for 5 minutes, then squeeze out the water hard with both hands and throw it away
- Stack the shiso leaves, roll them up, and cut thinly from the end on a cutting board (thin shreds)
How to tell it's doneThe cucumber is soft, and almost no water comes out when you squeeze it.
4
Make the cold soup
- Add 400 ml cold water to the bowl from step 2 little by little, mixing to thin out the miso
- Add the tofu, breaking it by hand into pieces about 2 cm
- Add the cucumber and 6–8 ice cubes
- Chill in the fridge for 10 minutes
- Taste it. If bland, add miso 1 tsp at a time, stirring to dissolve
How to tell it's doneThe soup is well chilled, and no lumps of miso are left.
5
Pour over rice
- Put rice in a rice bowl or a deep bowl
- Pour plenty of hiyajiru over it and top with shiso leaves
ReadyEat it quickly, slurping it up with the soup.
Be carefulEat it soon after making it. Put any leftovers in the fridge and finish them the same day.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
It smells fishyThe fish was not grilled enough in step 1, or you left the skin on. Grill the dried fish all the way through and remove the skin.
The soup is not coldIt was not chilled long enough. Adding ice makes it faster.
Too saltyAdd cold water 50 ml at a time. Next time, start with 2 tbsp miso and add more while tasting.
The soup is wateryYou did not squeeze the water out of the cucumber in step 3.
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