Dashi stock granules made from dried sardines (iriko)
Green shiso leaves
Grind sesame seeds in a mortar. Add miso and dashi stock granules, and mix well.
Add 200 ml of boiling water, and mix well.
Slice the cucumbers and crumble the tofu with your hands. Add both to the Step 2 mixture.
Add about 200 ml of ice.
Shred the shiso leaves, add to the mixture and it's done. It's ready to eat when the ice has melted. If you have time, chill in the refrigerator to make it even colder.
It's mainly eaten poured over rice, I believe??
Story Behind this Recipe
This is a regional speciality of Miyazaki prefecture. I made it so that we could have ice cold hiyajiru on a hot day quickly. When I'm short on time, I always use this method.
Since this is a traditional regional dish, every family has their own recipe and flavor, so there really is no recipe or set amounts. You could add other ingredients like okra or daikon radish sprouts too.