Yamagata Hiyashiru Chilled Vegetables in Savory Stock
Quick answer
- Total time
- 505 min
- Level
- Medium
- Servings
- 5 servings
- Ingredients
- 11
About this dish
The name suggests a cold soup, but Yonezawa's hiyashiru is really ohitashi: blanched vegetables steeped in plenty of chilled soy-seasoned stock and eaten with their liquid.
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The stock comes from the water used to soak dried scallop, while porous freeze-dried konnyaku and dried shiitake soak it up. Spinach, cabbage, soybean sprouts, and carrot share the bowl with yukina, a local winter green given only a quick dip in boiling water to keep its snap. An hour to a night in the fridge lets everything take on the broth.
Ingredients
Instructions
- 1
The night before, soak 8g dried scallops in 400ml potable water, covered and refrigerated, for 8 hours.
Shred the softened scallops and strain the liquid through a fine sieve and paper filter, reserving 330ml.
- 2
Soak two dried shiitake in cold water for 1 hour, remove stems, and slice thinly.
Rehydrate one shimi-konnyaku sheet, rub it between both hands, change water until it stays clear, and cut into 8mm strips.
- 3
Combine 330ml scallop liquid, 50ml soy sauce, 50ml mirin, shredded scallop, shiitake, and konnyaku in a pan.
Simmer gently for 5 minutes, then transfer to a wide heatproof container.
- 4
Set the container in ice water and stir the stock to cool promptly.
When cold and no longer steaming, cover and refrigerate below 4°C while preparing vegetables.
- 5
Blanch spinach for 40 seconds, cabbage for 60 seconds, and trimmed soybean sprouts for 2 minutes, separately.
Cool each in cold water, squeeze dry, and cut into 3cm lengths.
- 6
Cut carrot into fine 3cm strips and blanch 30 seconds.
Separate and wash the Yukina bases, cut into 3cm lengths, pass through boiling water for only 15 seconds, and cool on a wide plate without soaking.
- 7
When all vegetables are cold and dry, submerge them evenly in the chilled stock.
Cover and refrigerate for at least 1 hour and up to overnight, then divide solids and plentiful liquid among five bowls.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
山形県立米沢栄養大学齋藤 寛子 氏 · Checked: 2026-08-11
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