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RECIPE: Hiyajiru

Recipe: Hiyajiru

This hiyajiru (literally chilled soup) has a base of ground sesame seeds, miso and Japanese horse mackerel, thinned with dashi stock. A generous helping of cucumbers, freshly cooked udon noodles, and crisp scallions are added for a filling yet refreshing dish. Toss in a few ice cubes just before serving for an extra chill!

Servings: 2 servings

Ingredients:

  • 200g tofu 
  • ½ thinly sliced cucumber
  • 2-3 thinly sliced scallions
  • ½ package of Yamae Hiyajiru Soup
  • 300-400ml of water
  • 200-300g cooked rice (or substitute somen noodles cooked as per the directions on the package)

Instructions:

  1. Drain and tightly wrap the tofu in paper towels. Drain for 15 mins. Break into rough chunks using your hands. 
  2. In a bowl, pour half the package of Yamae Hiyajiru Soup (90g). Add 300-400ml of cold water. 
  3. Add the tofu, cucumber, and scallions.
  4. Chill in the refrigerator for 1 hour.
  5. Spoon over freshly cooked rice or somen noodles.

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