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Hiyashijiru (Chilled Cucumber Sesame Soup)

Marc Matsumoto
  • 10 minutes
  • Serves 4

INGREDIENTS

400 g

Japanese cucumber

5

Shiso, leaves green

1 cup

Dashi

3 tbsp

Miso

2 tsp

Granulated sugar

1/2 tsp

Salt

30 g

Sesame seeds, toasted

1

Shichimi

4

Bowls cooked short-grain rice