How to Make Hiyajiru (Cold Savory Soup with Grilled Horse Mackerel) | Cooking with Dog

This delicious Hiyajiru chilled with ice cubes will stimulate your appetite especially in hot summer days! The combination of the smooth texture of tofu, salty flavor of horse mackerel and refreshing texture of cucumber and myoga ginger makes the Hiyajiru a delightful dish.

How to Make Hiyajiru
http://cookingwithdog.com/recipe/hiyajiru/

(serves 2)
1 Aji Himono - Salted and Dried Japanese Horse Mackerel
Sake
½ block of Firm or Silken Tofu
2 tbsp Toasted White Sesame Seeds
2 tbsp Miso
½ Cucumber
5 Shiso Leaves
1 Myoga Ginger

Chopped Spring Onions
Grated Ginger
2 bowls of Steamed Rice with Millet
400ml Water with Ice Cubes (1.69 us cup)
½ tsp Japanese-style Granulated Dashi (not from MSG)
* follow the directions on the package of dashi

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氷で冷やした冷や汁は食欲のない時にお勧めです！豆腐のつるんとした食感、あじの塩気、きゅうりとみょうがのシャキシャキ感。これらが一緒になって冷や汁を美味しくしています。

冷や汁の作り方
http://cookingwithdog.com/ja/recipe/hiyajiru/

＜材料＞(2人分)
あじの干物1枚
酒少々
豆腐1/2丁(絹、木綿お好きな方)　
炒り白ごま大2
みそ大2
きゅうり1/2本
大葉5枚
みょうが1個
刻み青ねぎ適量
下ろししょうが適量
ご飯軽く2膳

冷水400ml　（ロックアイス入り）
無添加顆粒だし(和風)小1/2
※分量はお使いのパッケージの表示に従って下さい

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