Tuesday, September 14, 2010

Hiyajiru 冷や汁



cookingwithdog | August 21, 2010
Ingredients for Hiyajiru
(serves 2)

1 Aji Himono - Salted and Dried Japanese Horse Mackerel
Sake
½ block of Firm or Silken Tofu
2 tbsp Toasted White Sesame Seeds
2 tbsp Miso
½ Cucumber
5 Shiso Leaves
1 Myoga Ginger

Chopped Spring Onions
Grated Ginger
2 bowls of Steamed Rice with Millet
400ml Water with Ice Cubes (1.69 us cup)
½ tsp Japanese-style Granulated Dashi (not from MSG)
* follow the directions on the package of dashi

<材料>(2人分)
あじの干物1枚
酒少々
豆腐1/2丁(絹、木綿お好きな方) 
炒り白ごま大2
みそ大2
きゅうり1/2本
大葉5枚
みょうが1個
刻み青ねぎ適量
下ろししょうが適量
ご飯軽く2膳

冷水400ml (ロックアイス入り)
無添加顆粒だし(和風)小1/2
※分量はお使いのパッケージの表示に従って下さい

Category:
Howto & Style

Tags:
cooking Japanese food recipe hiyajiru aji himono tofu miso shiso leaves myoga ginger cucumber 和食 日本食 冷や汁 あじの干物 大葉 味噌 豆腐 みょうが きゅうり レシピ クッキング 作り方


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