夏は、冷や汁

毎日蒸しますね。暑い日に作って欲しい一品を紹介。

食欲がなくても冷たい味噌汁なら喉を通るし、ぐいっと飲み干せば、お魚と野菜が一気に摂れて栄養補給できる。もちろんご飯も入れちゃって。

昔、暑い日に父に出したら、味噌汁がなぜ冷たいのかと叱られた思い出があります。父は江戸っ子でした。

キンキンに冷えたお味噌汁も美味しいわよ

EARLYBIRD

作り方

1. だし汁を作る
時短する場合は水500mlに和風顆粒だしを小さじ1加えて、良くかき混ぜて冷蔵庫にいれて冷やす

2. 魚を焼く
フライパンにクッキングシートを引いて、サバを香ばしく焼き、骨と皮を取り除いて身をほぐす。

3. 具材(野菜と豆腐)の下処理
きゅうりは薄切り、ミョウガは千切り、しそ葉は丸めて薄切り、豆腐は人数に合わせて手でちぎる

4. すり鉢で和える
すり鉢にごまを入れてすり、サバの身と味噌を加えてさらにすり混ぜる
※すり鉢がない場合はボウルで混ぜるだけでもOK。

5. だしでのばす
すり鉢に冷えた、だし汁を少しずつ加えながら、すった具材をのばしていく。味をみて調整。だしは分量全て使わなくてもok

6. 盛り付ける
具材(きゅうり、ミョウガ、しそ葉、豆腐)を器に入れて、冷や汁をたっぷりかければ完成！　※氷を少し浮かべてもok
ご飯も入れてしまいましょう

**時間が経つと魚のほぐし身が下に溜まるのでよくかき混ぜて

【アレンジアイデア】

*ご飯の代わりにそうめんを合わせてもok
*魚と合わせる前に、味噌をアルミホイルに乗せて軽く焼き色がつくまでフライパンで焼くと香ばしさがアップ

Translation

Hot, Humid Days Call for This Cool, Nourishing Dish

The humidity lately is no joke, right? On days like this, when you can’t even think about eating something heavy, this chilled miso soup really hits the spot. Even if you’ve lost your appetite, a cool sip of this soup slides right down—and just like that, you’re getting a healthy dose of fish and veggies in one go. Add some rice, and it’s a full meal.

I actually have a funny memory tied to this dish. I once served it to my dad on a hot summer day, and he scolded me for serving miso soup cold! Classic Tokyo-born dad energy. But I promise—cold miso soup is delicious

Chilled Miso Soup – “Hiyajiru” (Serves 3)

Ingredients:

• Grilled mackerel (half to one whole fish)
Shortcut tip: Canned mackerel or even tuna works great too!

• 2 tbsp miso (mugi miso or awase miso)

• 400–500ml dashi stock

• ½ block firm tofu

• 1 cucumber

• 5–6 shiso leaves

• 1 myoga (Japanese ginger)

• 1–2 tbsp toasted white sesame seeds

• Rice for each serving (cold or warm—up to you)

Optional toppings: chopped green onion, pickled plum (umeboshi), or a bit of grated ginger

How to Make It:

1. Prepare the Broth
   If you’re short on time, just mix 1 teaspoon of Japanese-style dashi powder into 500ml of water. Stir well and chill in the fridge.
2. Grill the Fish
   Line a frying pan with parchment paper and grill the mackerel until it’s nice and fragrant. Remove the bones and skin, then flake the fish into small pieces.
3. Prep the Veggies and Tofu
   Thinly slice the cucumber. Julienne the myoga ginger and shiso leaves (roll the leaves up first to make slicing easier). Tear the tofu into bite-sized chunks—adjust the amount depending on how many people you’re serving.
4. Mix in a Mortar and Pestle
   Grind the sesame seeds in a suribachi (Japanese mortar). Add the flaked mackerel and miso, and keep grinding until everything is well mixed.
   No suribachi? A regular bowl and spoon will do the trick!
5. Add the Broth
   Gradually pour the chilled broth into the suribachi, stirring to thin out the mixture. Taste and adjust the flavor as needed—you don’t have to use all the broth.
6. Serve It Up
   Place the cucumber, myoga, shiso, and tofu into serving bowls, then pour the chilled soup generously over the top.
   Want it extra refreshing? Toss in a few ice cubes. And don’t forget to add some rice—it’s meant to be enjoyed together!

Tip: The fish tends to settle at the bottom over time, so give it a good stir before serving.

Fun Variations:

• Swap rice for cold somen noodles for a twist
• For extra depth, lightly grill the miso on foil in a pan until it gets a toasty aroma