Steps

1. Trim and wash the ends of the cucumber, then slice thinly.
   🕒 01:51
2. Sprinkle 2 pinches of salt on the sliced cucumber and let it sit to draw out moisture. (This is the secret!) Salting the cucumber prevents the miso from making it watery and results in a more delicious dish.
   🕒 02:12
3. Trim the hard ends of the myoga and slice thinly. (This is the secret!) If the pungent flavor is too strong, you can soak it in water, but to fully enjoy the myoga's aroma with the miso, use it without soaking.
   🕒 02:42
4. Wrap the firm tofu in paper towels and squeeze out excess water.
   🕒 03:16
5. Finely chop the green onions.
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6. Remove only the mackerel flesh from the canned mackerel in brine. Do not use the liquid.
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7. Roughly chop the removed mackerel flesh with a knife. Leave some chunks for texture.
   🕒 04:24
8. In a bowl, combine the chopped mackerel flesh, 4 tbsp miso, 1 tsp grated ginger, 1 tsp soy sauce, 1 tbsp mirin (sweet rice wine), and 1 tsp sesame oil.
   🕒 05:11
9. Gradually add the chilled 600cc dashi stock, stirring well to dissolve the miso. (This is the secret!) Adding all the dashi at once can make it difficult to mix, so add it little by little as you dissolve.
   🕒 05:37
10. Chill the prepared soup in the refrigerator.
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11. Firmly squeeze the salted cucumber to drain excess water.
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12. Roughly crumble the drained firm tofu with your hands.
    🕒 08:09
13. Add the squeezed cucumber, chopped myoga, green onions, and crumbled tofu to the chilled soup.
    🕒 08:30
14. Finally, sprinkle with white sesame seeds (to taste).
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15. Serve over hot rice.
    🕒 09:42