Hiyajiru is a cold Japanese miso soup that's a popular summertime meal in Miyazaki, Japan.
- 400 grams Japanese cucumber - 1/2 teaspoon salt - 30 grams toasted sesame seeds - 1 tablespoon sugar - 1/3 cup yellow miso - 2 cups dashi - 4 servings cooked short-grain rice - 5 leaves green shiso (optional) - 1 myoga (optional) - Shichimi togarashi (optional)
Thinly slice the cucumbes and salt them. Let these rest for 20 minutes.
Grind the sesame seeds into a coarse meal and then grind in the sugar.
Grind in the miso to form a paste.
Add 1/4 of the dashi and mix together with the miso mixture until smooth. Then add the remaining dashi and combine.
Massage the cucumbers with your hand to coax out water from them until they turn translucent. Then use your hands to squeeze out excess water.
Plate the squeezed cucumber and top with the soup. Add a few ice cubes to chill the soup and garnish with shiso and myoga.
Rinse freshly cooked rice in cold water to chill and wash off the extra starch. Drain and serve by pouring the hiyajiru on top of the rice.