Hiyajiru (chilled miso soup) with cucumber ice cubes | Matching Food & Wine
A cooling miso soup with added cucumber-chilli ice-cubes is just the kind of food you need for a steamy summer’s day. Recipe from Tim Anderson’s Nanban
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Cooking tools:
- Blender
- Fine-mesh sieve
- Mandoline
- Ice cube tray
- Kitchen scale
- Grill
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
- Freezer
- Mason jar
- Serving bowl
- Plate
Ingredients
- l fillets or 4 sardine fillets (about 150g total), skinned and boned
- 30g miso
- 15g toasted sesame seeds
- 40ml rice vinegar
- 40ml mirin
- 300ml dashi
- 340g firm silken tofu, pressed to extract moisture
- 300g rice
- 1/2 cucumber
- 20g beni shoga (red ginger), minced
- 4 leaves shiso or 8 leaves basil, cut into a chiffonade
- salt
- sesame oil
- juice of 1/2 lime
- 2 Thai green chillies
- 30ml rice vinegar
- 50ml water
- pinch of salt
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