Hiyajiru Chilled Miso Soup with Rice

Prepare the dashi stock if using dashi powder, or ensure your pre-made dashi is chilled. Set aside.

Grill or pan-fry the mackerel fillet until cooked through and slightly crispy. Remove any bones and skin, then flake the fish into a bowl.

Add the white miso paste, toasted white sesame seeds, and 50 ml of water to the flaked mackerel. Mash thoroughly with a spoon or pestle until well combined and somewhat smooth.

Gradually add the chilled dashi stock to the mackerel-miso mixture, stirring well to combine. Taste and adjust miso if desired. Chill the soup base in the refrigerator for at least 15 minutes.

While the soup chills, thinly slice the cucumber and myoga ginger. Julienne the shiso leaves.

Divide the warm cooked rice into two serving bowls. Pour the chilled Hiyajiru soup over the rice.

Garnish each bowl with the sliced cucumber, myoga ginger, and julienned shiso leaves. Serve immediately and enjoy.