Authentic Hiyajiru (Cold Miso Soup) Made with Homemade Dried Horse Mackerel
ID: cd61f858...
This supreme summer feast features a rich dashi broth made from homemade, charcoal-grilled dried horse mackerel, served over chilled rice with plenty of aromatic herbs and ice.
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🍳 Cooking Flow
Butterfly the horse mackerel, sprinkle with salt, and dry overnight to make homemade dried fish. → Grill the dried fish over charcoal until fragrant, flake the meat, and simmer the head and bones for about 10 minutes to make a dashi broth. → Rinse the rice in cold water and chop the aromatic vegetables (cucumber, shiso leaves, shallot, ginger). → Dissolve miso in the dashi, then mix in ice, aromatics, and the flaked fish to prepare the cold soup. → Pour the ice-cold soup over the drained, chilled rice.
Cooking Steps
Brief Cooking Order
Butterfly the horse mackerel, sprinkle with salt, and dry overnight to make homemade dried fish. → Grill the dried fish over charcoal until fragrant, flake the meat, and simmer the head and bones for about 10 minutes to make a dashi broth. → Rinse the rice in cold water and chop the aromatic vegetables (cucumber, shiso leaves, shallot, ginger). → Dissolve miso in the dashi, then mix in ice, aromatics, and the flaked fish to prepare the cold soup. → Pour the ice-cold soup over the drained, chilled rice.
Introduction
This supreme summer feast features a rich dashi broth made from homemade, charcoal-grilled dried horse mackerel, served over chilled rice with plenty of aromatic herbs and ice.
Step 1
Scale the horse mackerel, remove the scutes near the tail, remove the gills, and butterfly the fish through the back.
Step 2
Remove the entrails and rinse quickly with water, being careful not to let water touch the flesh too much.
Step 3
Lightly sprinkle salt over the entire fish, place on a rack, and dry overnight to make dried fish (himono).
Step 4
Light the charcoal, place the dried fish on a grill rack, and grill both sides over the charcoal until fragrant and thoroughly cooked.
Step 5
While still warm, flake the meat and separate it from the head and bones.
Ingredients List
Important Notes
Grilling the fish over charcoal significantly boosts the umami and adds a smoky, fragrant depth. 🔥
The secret to a delicious dish is to pile on the aromatics like cucumber, shiso, shallot, and ginger. 💡
Always wash the rice in cold water to remove starch and heat; draining it well keeps the soup from diluting and ensures a light, refreshing texture. ⚠️
The most important point is to add ice to ensure the cold soup is thoroughly chilled. ❄️
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