One Japanese cold soup of toasted miso, ground sesame, cooked salmon, tofu and cucumber, served with a separate small portion of freshly cooked rice.
50 gFresh salmon
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60 gTofu
50 gCucumber
5 gGreen onion
35 gRice
4 gSesame seeds
0.25 cupWater
0.75 cupDashi
16 gMiso paste
To tasteSalt
Heat the oven to 180 °C. Put all the skinless boneless salmon in a small foil-lined baking dish, with no added oil. Bake for about 12-15 minutes until opaque, easily flaked and 63 °C in the center. Transfer all the flesh and every drop of juice to a shallow clean container. Refrigerate promptly for at least 45 minutes until completely cold; use a shallow portion and do not leave it cooling on the counter. Keep the dashi and tofu chilled.
During the fish chilling time, rinse and drain all the rice. Put it in a very small saucepan with all the measured water. Bring to a boil, cover and simmer on low for 15-18 minutes until tender and the water is absorbed, then rest off the heat, covered, for 5 minutes. Keep for immediate service once the soup is ready.
Switch the oven to its high grill or broiler setting, about 230 °C. Spread all the miso in a thin layer on a small foil-lined metal tray and position about 8-10 cm below the element. Watch constantly and toast for about 2-4 minutes until the surface has browned spots and smells roasted, without burning black. Remove and cool for 10 minutes. Meanwhile, toast all the sesame seeds in a dry small skillet over medium-low heat for 2 minutes, stirring, then cool.
Lightly salt all the thin cucumber slices and leave for 5 minutes, then gently squeeze out and discard their released water. Grind all the toasted sesame seeds in a small mortar and mix in every bit of cooled toasted miso. Gradually stir in 30 ml cold dashi to make a smooth paste, then the remaining 150 ml dashi. Scrape all the mixture into one soup bowl.
Flake all the completely chilled salmon, keeping every flake and its cold juices. Add all of it to the cold soup with all the drained tofu cut into small cubes, squeezed cucumber and sliced green onion. Stir gently and serve immediately, with all the freshly cooked rice in a separate small bowl. Both bowls together make one light lunch. The soup stays cold; no extra fish, sesame, soy sauce or side dishes are included.