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.
Aji Himono salted and dried Japanese aji horse mackerel
Toasted White Sesame Seeds
Spring Onion Leaves chopped
Steamed Rice with Millet
Cold Water with ice cubes
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Let's cut the vegetables. Slice the cucumber into thin slices. Sprinkle on the salt and toss to coat in a bowl. Let it sit until slightly softened and then squeeze out the excess water.
Stack the shiso leaves on top of each other and remove the stems. Roll them up and chop into fine strips. Let the shiso leaves sit in the water.
Thinly slice the myoga ginger. Add the myoga to the bowl of water and lightly rinse.
Drain with a mesh strainer and remove the excess liquid with a paper towel.
Sprinkle sake on both sides of the Japanese horse mackerel. This will remove the fishy smell and keep the fish tender and juicy.
When a grill basket is fully heated, grill the horse mackerel at medium heat.
When the skin side gets evenly brown, flip it over. Grill the flesh side until lightly brown. Do not over-grill the fish.
Let the fish cool down on a plate. Carefully remove the skin and bones. Pick the flesh with your fingers and make sure there aren't any bones left. Lightly crumble the fish beforehand.
Let's toast the miso. Wrap the wooden spatula with aluminium foil in order to toast the miso. Drop and spread the miso on the spatula.
Turn on the burner and toast the miso. Lightly brown the surface until they start to get aromatic. Be careful not to burn the miso.
Wrap the tofu with a thick paper towel. Let the tofu sit in the fridge for a while in order to remove the excess water.
Heat the toasted sesame seeds in the pan and stir until hot and aromatic.
Put the sesame seeds in a suribachi bowl and grind them with a surikogi pestle.
When they are half ground, add the toasted miso to the sesame seeds. Mix them with the surikogi pestle.
Here is the Japanese-style granulated dashi. Dissolve the dashi completely in a small amount of hot water. Put the dashi in the ice water and stir.
Gradually add the cold dashi stock to the miso and dissolve with the surikogi pestle. Then, drop in the ice cubes.
Add in the cucumber. Put in the shiso leaves and myoga ginger but leave a part of them for garnish.
Drop in the Japanese horse mackerel. Remove the paper towel, tear the tofu into bite size pieces and drop them in the dashi stock. Tearing the tofu will help it absorb the broth.
Gently mix from the bottom of the bowl and the Hiyajiru is ready to serve.
Prepare a bowl of lukewarm millet-mixed steamed rice. Generously pour the Hiyajiru onto the steamed rice.
Top with the chopped shiso leaves and myoga ginger. Finally, garnish with grated ginger and chopped spring onions.
Heat the grill basket thoroughly before cooking otherwise the fish will easily stick to the bottom of the grill.