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.