Steps

1. In a measuring cup, prepare 350ml of water and add the contents of 2 dashi packs by tearing them open. Stir well. (Key Tip!) Tearing open the dashi packs allows you to absorb all the nutrients and shortens the time needed to extract the dashi.
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2. To thoroughly chill the dashi, place it in the refrigerator for 10 minutes.
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3. Place 200g of silken tofu on kitchen paper laid out on a plate. Cover with plastic wrap and place a weight on top that is similar in weight to the tofu. (Key Tip!) Thoroughly draining the water from the tofu prevents the flavor from becoming diluted and reduces excess moisture when mixed with other ingredients.
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4. Let it sit for 10 minutes to drain the tofu.
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5. In a bowl, combine 2 tbsp of miso (approx. 36g), 2 tbsp of toasted sesame seeds, 1 tbsp of soy sauce, and 1 tbsp of mirin (Sweet Rice Wine). Mix well to prevent lumps.
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6. Trim the stems of the perilla leaves for garnish. Roll them up and finely shred them. (Key Tip!) Finely chopping the garnishes enhances their aroma, adds an accent to the dish, and can contribute to a reduced salt effect.
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7. Wrap the chopped perilla leaves in plastic wrap and set aside temporarily.
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8. Return to the seasoning bowl and gradually add the dashi that has been chilling for 10 minutes, stirring well to combine and dilute without lumps.
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9. Sprinkle approx. 1 tsp of salt onto 1 cucumber and rub until the raw smell disappears.
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10. Rinse the salted and rubbed cucumber under water and wipe dry thoroughly.
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11. Remove the ends of the cucumber, slice thinly using a mandoline or knife, and add to the bowl with the seasoned dashi. (Key Tip!) Slicing the cucumber just before adding it will maintain its crisp texture.
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12. Tear the drained tofu into bite-sized pieces by hand and add to the bowl.
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13. In the final step, add 2 tsp of sesame oil and gently mix to avoid crumbling the tofu.
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14. Serve cooked rice in a bowl and generously ladle the chilled soup over it.
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15. Finally, top with the chopped perilla leaves.
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