冷や汁（サバ缶の冷や汁）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

Thinly slice the perilla leaves.
Remove the stems of the cucumbers and slice them into rings.
Slice the myoga ginger into thin strips.

Put the miso on the spatula and spread it out.
Cook over direct heat until browned.

Add the roasted miso to the pot.
Add the canned mackerel to the pot and mix.
Add water.
Add the cucumber and shiso leaves.
Tear the silken tofu and add it.
Grate the ginger and add it.
Add the myoga ginger.
Add umami seasoning and ground sesame seeds, mix and it's done.