Su no Shui (Warm Grated Daikon and Sardine Vinegar Soup)
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 12 servings
- Ingredients
- 5
About this dish
Su no shui is a warm Miyazaki soup of coarsely grated daikon and overnight-dried sardines seasoned with light soy sauce and vinegar.
Read more
In the local name, shui means soup. Unlike a cold vinegared salad, this dish is served steaming and was often eaten with freshly pounded rice cakes. Grating the daikon on a coarse surface rather than turning it into a fine puree leaves small pieces that catch the fish broth. The sardines are cut into 4 or 5 sections and simmered so their flesh and bones flavor the water. Vinegar enters just before the heat is turned off, which softens its sharp edge without cooking away the bright acidity. The 12-serving pot is divided into small bowls with daikon and fish distributed evenly.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Peel only the rough outer layer from 1kg daikon and wash well.
Grate on a coarse grater so pieces about 3mm remain, keeping all released juice.
- 2Prep
Wipe the surfaces of 2 overnight-dried sardines with clean paper towel.
Cut each fish through the bones into 4 to 5 sections from head to tail.
- 3Control
Put 2400ml water, grated daikon and its juice, and the sardines in a large pot.
Bring to a boil, skim the foam, reduce to medium, and cook for 10 minutes.
- 4Season
When the thickest sardine flesh reaches at least 63°C, add 80ml light soy sauce.
Cook 2 minutes more, stirring slowly with a ladle so the daikon does not catch on the bottom.
- 5Finish
Pour 120ml rice vinegar around the pot and turn off the heat just before it returns to a boil.
Divide the sardine and grated daikon evenly among 12 small bowls and serve hot.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- One kilogram coarsely grated daikon and two overnight-dried sardines
- Finish cue
- Pour 120ml rice vinegar around the pot and turn off the heat just before it returns to a boil.
- Storage and reheating
- Su no shui is a warm Miyazaki soup of coarsely grated daikon and overnight-dried sardines seasoned with light soy sauce and vinegar.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
40min, 5 ingredients
Category median
45min, 8 ingredients
Based on 242 recipes
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