Hiyajiru (冷汁)

Steps

1. 

   Rinse the rice, add 400 ml water (for rice), bring to a boil and cook until done, then let cool.

2. 

   Prepare the saury: cut off the head and pectoral fins, split the belly, remove the innards, rinse, pat dry and season with salt on both sides.

3. 

   Heat a pan over medium heat, add 1 tsp vegetable oil and fry the saury covered for 3 minutes, then flip, reduce heat and fry another ~7 minutes until fully cooked.

4. 

   Remove the fish from heat, split it lengthwise, remove the backbone, bones and fins, cut into large pieces leaving the skin.

5. 

   In a small pan toast 2 tbsp white sesame seeds over medium heat, then lower the heat and lightly toast until golden. Transfer to a mortar and grind, leaving some coarse.

6. 

   In the mortar combine fish pieces with sesame, add 3.5 tbsp miso paste and mix thoroughly.

7. 

   Gradually pour in 500 ml hot water, stirring constantly to obtain a homogeneous liquid. Transfer the mixture to a container and chill in the refrigerator.

8. 

   Cut the tofu into three parts, plunge each into boiling water for 1 minute, then remove, let drain in a colander and cool. Dice into ~1 cm cubes.

9. 

   Slice the cucumber into thin rounds (≈1 mm thick) and peel the ginger, then julienne it into very thin strips.

10. 

    In each bowl place half of the cooked rice, add tofu cubes, sliced cucumber and ginger, then pour the cold soup over. Serve immediately.