6 Easy Japanese Cold Dishes a.k.a HIYAJIRU | Secret Recipes Revealed!
Hello food lovers!
When the summer heat arrives in Japan, our appetites can sometimes fade away. On those hot, humid days, we turn to a traditional, refreshing dish called Hiyajiru (冷や汁).
Hiyajiru literally means “cold soup,” and it’s a wonderfully simple and savory dish made by pouring a cold, savory soup over a bowl of rice. It’s a lifesaver during the hot season, packed with nutrients to keep you energized.
Today, I’m excited to share 6 different Hiyajiru recipes with you, from the most authentic version to some creative modern twists. Let’s get cooking!
1. Authentic Cold Miso Soup over Rice a.k.a Hiyajiru
This is the classic, a taste of a traditional Japanese summer. The combination of grilled fish, miso, and fresh vegetables is incredibly refreshing.
Ingredients
Cooked rice: 150g (5.3 oz)
Cucumber: 50g (1.8 oz)
Salt: a dash (for the cucumber)
Canned mackerel: 30g (1.1 oz)
Tofu (firm or silken): 60g (2.1 oz), drained
Shiso (perilla) leaves: 3 (basil is a good substitute)
Myoga (Japanese ginger): 20g (0.7 oz) (if unavailable, you can skip this)
For the Soup:
Ice water: 130ml (0.55 cups)
Miso paste: 1 tbsp
White sesame seeds: 1 tsp (preferably ground)
Grated ginger: 1/2 tsp
Instructions
Prep the Vegetables: Slice the cucumber thinly, sprinkle with salt, and let it sit for 5 minutes. Squeeze out the excess water. Finely chop the shiso leaves and myoga.
Make the Soup: In a bowl, whisk together the ice water, miso paste, ground sesame seeds, and grated ginger until the miso is fully dissolved.
Combine: Gently break up the drained tofu and add it to the soup along with the chopped shiso, myoga, and squeezed cucumber. Mix well.
Assemble: Place the cooled rice in a serving bowl. Top with the canned mackerel, then pour the cold soup over everything. Enjoy immediately!
2. Plum and Whitebait Hiyajiru
The tartness of pickled plum (umeboshi) and the savory flavor of whitebait (shirasu) create a light and appetite-boosting dish.
Ingredients
Cooked rice: 150g (5.3 oz)
Umeboshi (pickled plum): 1
Shirasu (whitebait): 30g (1.1 oz)
Green onion: 20g (0.7 oz), finely chopped
Shiso (perilla) leaves: 2 (basil is a good substitute)
For the Soup:
Ice water: 130ml (0.55 cups)
Soy sauce: 1 tbsp
Sugar: 1/2 tsp
Dashi powder: a dash
Instructions
Prep the Toppings: Finely chop the green onion and shiso leaves. Remove the pit from the umeboshi and lightly mash the flesh.
Make the Soup: In a bowl, combine the ice water, soy sauce, sugar, and dashi powder. Stir until the sugar is dissolved.
Assemble: Place the cooled rice in a serving bowl. Scatter the chopped green onion and shiso over the rice. Top with the shirasu and the mashed umeboshi. Pour the cold soup over it and serve.
3. Dandan Hiyajiru
Inspired by the famous Dandan noodles, this version is rich, creamy, and packed with flavor. A perfect fusion dish!
Ingredients
Cooked rice: 150g (5.3 oz)
Ground pork (or chicken/beef): 60g (2.1 oz)
Sesame oil: 1/2 tsp (for stir-frying)
For the Meat Sauce:
Soy sauce: 1 tsp
Doubanjiang (chili bean paste): 1/2 tsp
Sugar: 1/2 tsp
Grated ginger: 1/3 tsp
Grated garlic: 1/3 tsp
For the Soup:
Ice water: 80ml (0.34 cups)
Soy milk: 50ml (0.21 cups)
Miso paste: 1 tbsp
Peanut butter: 1 tsp (optional, but recommended)
Shantung (Chinese soup stock): 1/2 tsp (can be substituted with chicken bouillon)
Sugar: 1/2 tsp
Grated garlic: 1/3 tsp
For Topping:
Cucumber: 30g (1.1 oz), julienned
Cherry tomato: 10g (0.35 oz), halved
Green onion: 10g (0.35 oz), finely chopped
Instructions
Cook the Meat: In a small bowl, mix all the ingredients for the meat sauce. Heat sesame oil in a pan, stir-fry the ground pork, then add the sauce. Cook until the liquid has evaporated. Set aside.
Make the Soup: In a separate bowl, whisk together all the soup ingredients until smooth.
Assemble: Place the cooled rice in a bowl. Top with the chopped green onion, the cooked Dandan meat, julienned cucumber, and cherry tomatoes. Pour the creamy soup over everything and serve.
4. Yaki-onigiri Hiyajiru
A fun and satisfying twist! A savory grilled rice ball (Yaki-onigiri) soaks up a simple, clear soup. It’s a treat for both the eyes and the palate.
Ingredients
For the Yaki-onigiri (Grilled Rice Ball):
Cooked rice: 200g (7.1 oz)
Shiso (perilla) leaves: 2, finely chopped (optional)
White sesame seeds: 1 tsp
Shiokombu (salted kelp): 1 tsp (or a dash of dashi powder)
Bonito flakes (katsuobushi): 1g (0.04 oz)
Soy sauce: 1 tsp
Mirin: 1 tsp
Sesame oil: 1 tsp
Vegetable oil: 1 tsp (for grilling)
For the Soup:
Ice water: 130ml (0.55 cups)
Soy sauce: 1 tsp
Dashi powder: a dash
For Topping:
A small piece of shiso leaf (optional)
Instructions
Make the Rice Ball: In a bowl, combine the cooked rice with all the other Yaki-onigiri ingredients (except the vegetable oil). Mix well and form into a firm rice ball (traditionally a triangle shape).
Grill the Rice Ball: Heat the vegetable oil in a pan over medium heat. Grill the rice ball on both sides until golden brown and slightly crispy.
Make the Soup: Mix the ice water, soy sauce, and dashi powder in a bowl.
Assemble: Place the hot, grilled rice ball in a deep bowl. Pour the cold soup around it. Garnish with a piece of shiso if you like.
5. Refreshing Salmon and Lemon Hiyajiru
The zesty lemon and savory salmon flakes make this Hiyajiru incredibly light and refreshing. The slightly slimy texture of the okra adds a unique and delicious touch.
Ingredients
Cooked rice: 150g (5.3 oz)
Okra: 30g (1.1 oz)
Salt: 1/2 tsp (for preparing the okra)
Salmon flakes: 2-3 tbsp (if unavailable, grill a salmon fillet and flake it, or use canned tuna)
For the Soup:
Ice water: 130ml (0.55 cups)
Soy sauce: 2 tsp
Oyster sauce: 1 tsp
Sugar: a dash
Dashi powder: a dash
Lemon juice: 1-2 tsp
For Topping:
A slice of lemon
Instructions
Prep the Okra: Rub the okra with salt to remove its fuzzy surface. Let it sit for a minute, then rinse. Boil in water for 1.5 minutes, then cool in cold water and chop finely.
Make the Soup: In a bowl, combine all the soup ingredients and stir well.
Assemble: Place the cooled rice in a bowl. Top with the chopped okra and salmon flakes. Pour the cold soup over the top and garnish with a slice of lemon.
6. Tuna and Egg Hiyajiru
A kid-friendly and protein-rich version! The combination of fluffy egg ribbons, savory tuna, and a mild miso-soy soup is a guaranteed crowd-pleaser.
Ingredients
Cooked rice: 150g (5.3 oz)
Canned tuna: 20g (0.7 oz), drained
Green onion: 10g (0.35 oz), finely chopped (for topping)
For the Kinshi Tamago (Egg Crepe Ribbons):
Egg: 1
Sugar: a dash
Vegetable oil: 1/2 tsp
For the Soup:
Ice water: 130ml (0.55 cups)
Miso paste: 1/2 tbsp
Soy sauce: 1/2 tbsp
Dashi powder: a dash
Instructions
Make the Egg Ribbons: Beat the egg with a dash of sugar. Heat the oil in a pan over low heat and pour in the egg to make a very thin crepe. Cook, then let it cool. Slice it into fine ribbons.
Make the Soup: In a bowl, whisk together the ice water, miso paste, soy sauce, and dashi powder until the miso is dissolved.
Assemble: Place the cooled rice in a bowl. Top with the egg ribbons and the drained tuna. Pour the cold soup over it and garnish with chopped green onions.
I hope you enjoy these Hiyajiru recipes! They are the perfect way to stay cool, hydrated, and nourished during the warmer months.
Which one are you most excited to try? Let me know in the comments below!
And don’t forget to check out the full video on my YouTube channel for a step-by-step visual guide. Happy cooking
