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  • Hi, I'm Francis,

  • the host of this show "Cooking with Dog."

  • Let's cut the vegetables.

  • Slice the cucumber into thin slices.

  • Sprinkle on the salt

  • and toss to coat in a bowl.

  • Leave until wilted,

  • then squeeze out the excess water.

  • Stack the shiso leaves on top of each other

  • and remove the stems.

  • Roll them up and chop into fine strips.

  • Let the shiso leaves sit in the water.

  • Thinly slice the myoga ginger.

  • Add the myoga to the water and lightly rinse.

  • Drain with a mesh strainer

  • and remove the excess liquid with a paper towel.

  • Sprinkle sake on both sides of the Japanese horse mackerel.

  • This will remove the fishy smell and keep the fish tender and juicy.

  • Grill the horse mackerel at medium heat.

  • When the skin side gets evenly brown, flip it over.

  • Grill the flesh side until lightly brown.

  • Do not over grill the fish.

  • Let the fish cool down on a plate.

  • Carefully remove the skin and bones.

  • Pick the flesh with your fingers and make sure there aren't any bones left.

  • Lightly crumble the fish beforehand.

  • Wrap the wooden spatula with aluminium foil in order to toast the miso.

  • Drop and spread the miso (2 tbsp) on the spatula.

  • Turn on the burner

  • and toast the miso.

  • Lightly brown the surface until they start to get aromatic.

  • Be careful not to burn the miso.

  • Wrap the tofu (1/2) with a thick paper towel.

  • Let the tofu sit in the fridge for a while in order to remove the excess water.

  • Heat the toasted sesame seeds (2 tbsp) in the pan and stir until hot and aromatic.

  • Put the sesame seeds in a suribachi bowl and grind them with a surikogi pestle.

  • (Good smell.)

  • When they are half ground,

  • add the toasted miso to the seseme seeds.

  • Mix them with the surikogi pestle.

  • Here is the Japanese-style granulated dashi.

  • Dissolve the dashi completely in a small amount of hot water.

  • Put the dashi in the ice water and stir.

  • Gradually add the cold dashi stock to the miso and dissolve with the surikogi pestle.

  • Finally, drop in the ice cubes.

  • Add in the cucumber.

  • Put in the shiso leaves and myoga ginger but leave a part of them for garnish.

  • Drop in the Japanese horse mackerel.

  • Remove the paper towel,

  • tear the tofu into bite size pieces and drop them in the dashi stock.

  • Gently mix from the bottom of the bowl and the Hiyajiru is ready to serve.

  • Prepare a bowl of lukewarm millet-mixed steamed rice.

  • Generously pour the Hiyajiru onto the steamed rice.

  • Top with the chopped shiso leaves and myoga ginger.

  • Finally, garnish with grated ginger

  • and chopped spring onions.

  • Smoothness of Tofu,

  • salty flavor of horse mackerel

  • and refreshing texture of cucumber and myoga ginger.

  • These elements make the Hiyajiru a delightful dish!

  • Heat the grill thoroughly before cooking otherwise the fish will easily stick to the bottom of the grill.

  • Good luck in the kitchen!

Hi, I'm Francis,

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C1 miso grill mackerel dashi ginger tofu

How to Make Hiyajiru

  • 74 16
    阿多賓 posted on 2013/09/20
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