Hiyajiru is the Japanese regional dish that cold miso base soup poured over warm rice. It is good summer dish for who lose appetite in hot humid weather, since the soup base is cold with summer vegetables and Japanese herbs.
Hiyajiru is something hard to get in a restaurant here. It is more comfort type food, and each region has own versions of Hiyajiru.
In Japan, dried or grilled fishes are often used in the cold soup base, but I substituted those for canned tuna for convenience, and a canned tuna still adds nice umami flavor to the soup base. I added sesame oil for richness.
My recipe uses chia seed, which isn’t traditional, in order to thicken the soup base. Slightly thickened soup base can be tossed well with rice, and a chia seed is great source of dietary fiber!
- 1 cup cooked Japanese Calrose rice
- 3 tablespoon canned tuna (2tb for soup base + 1tb for topping)
- 1teaspoon miso
- 1teaspoon toasted sesame seed
- 1teaspoon sesame oil
- 1tablespoon mirin
- ½ tablespoon soy sauce
- 1tablespoon chia seed
- ½ cup dashi soup or ½ cup of water + 1t dashi powder, chilled
- 5-6 thin slices cucumber
- 1 ea sisho leaf
- 1 ea umeboshi
- salt to taste
- Make the Hiyajiru soup base. In blender, place 2tb tuna, miso, sesame seed, sesame oil, mirin, soy sauce, chia seed, dashi soup and blend until smooth soup base. Adjust salt to taste. Cool it in a refrigerator.
- Prepare toppings. Sprinkle a little salt over cucumber slices and squeeze liquid after a few minutes. Remove a seed from umeboshi and mince it. Finely shred a shiso leaf.
- Serve warm rice into a bowl and pour the hiyajiru soup, topped with cucumber slices, miced umeboshi, shiso, and tuna.