Hiyashiru ｜ Our Regional Cuisines

1. [Soaking soup Step1]
Soak the Hoshi-kaibashira in water the night before (use the soaking water as broth) and break them up when they become soft. Soak Hoshi-shiitake in water and cut into thin slices.

2. [Soaking soup Step2]
Rehydrate the Shimi konjac in water and rinse it with water until the water is no longer cloudy white. Squeeze out the water, cut in half lengthwise, and cut into 7-8 mm strips. Make a single vertical line with the knife, being careful not to cut all the way through to the flesh.

3. [Soaking soup Step3]
Put 330mL of the dehydrate water from the Hoshi-kaibashira (add water if it is not enough), soy sauce and Mirin in a pot, add the Hoshi-kaibashira, Hoshi-shiitake and Shimi-konnyaku and heat. Reduce the heat to a light boil, simmer for 5 minutes to blend the flavors, remove from heat and let cool.

4. [Prepare ingredients Step1]
Boil spinach and cut into 3 cm lengths. Boil cabbage and cut into 3 cm Tanzaku-cuts. Remove the fibrous root of the bean sprouts, boil and cut into 3 cm lengths. Julienne carrots into 3 cm long strips and boil briefly.

5. [Preparing ingredients Step2]
Remove Yukina from the root, wash well, cut into 3 cm lengths, cook just long enough to quickly cook through the water, and leave to cool.

6. When the soaking liquid has cooled, combine it with the vegetables and leave in a cool place for an hour or overnight to allow the flavors to blend. Serve with plenty of soaking liquid, not just the ingredients.