Supreme Yamagata Dashi
ID: db615614...
This is a famous Yamagata local dish called 'Dashi.' By finely chopping summer vegetables like cucumbers, eggplants, and okra, and mixing them with salted kombu and seasonings, you create a dish with surprising viscosity and deep umami. It is the perfect companion for rice or somen noodles and is sure to stimulate your appetite during the summer.
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🍳 Cooking Flow
Finely chop all vegetables, including eggplant, cucumber, myoga ginger, shiso leaves (ooba), ginger, and zucchini. → Soak the eggplant in water to remove astringency, then sprinkle with salt and squeeze out the water thoroughly. → Blanch the okra in salted water, cool, remove the stems, and chop finely. → Place all vegetables, salted kombu, Hondashi, and soy sauce in a bowl and mix well until sticky.
Cooking Steps
Brief Cooking Order
Finely chop all vegetables, including eggplant, cucumber, myoga ginger, shiso leaves (ooba), ginger, and zucchini. → Soak the eggplant in water to remove astringency, then sprinkle with salt and squeeze out the water thoroughly. → Blanch the okra in salted water, cool, remove the stems, and chop finely. → Place all vegetables, salted kombu, Hondashi, and soy sauce in a bowl and mix well until sticky.
Introduction
This is a famous Yamagata local dish called 'Dashi.' By finely chopping summer vegetables like cucumbers, eggplants, and okra, and mixing them with salted kombu and seasonings, you create a dish with surprising viscosity and deep umami. It is the perfect companion for rice or somen noodles and is sure to stimulate your appetite during the summer.
Step 1
Trim the stems of the eggplants, slice them vertically, cut into strips, and then chop finely.
Step 2
Soak the chopped eggplant in water to remove astringency. Since it is eaten raw, this process removes the harsh taste.
Step 3
Trim the ends of the cucumbers, slice vertically, cut into strips, chop finely, and add to a bowl.
Step 4
Slice the myoga vertically, chop finely, and add to the bowl.
Step 5
Stack the shiso leaves, roll them up, chop finely, and add to the bowl.
Ingredients List
Important Notes
Since the eggplant is eaten raw, soaking it in water to remove the astringency is crucial for a delicious finish. 💡
Squeeze the moisture out of the eggplant with your hands as much as possible. If moisture remains, the dish will become watery and the flavors will be diluted. ⚠️
Cutting the okra stems before boiling allows water to get inside and thins the viscosity, so be sure to boil them whole before chopping. ⚠️
Mixing by hand helps extract more stickiness from the okra and salted kombu, allowing everything to bind together well. 🍳
Store in the refrigerator; it will keep for about 3-4 days (ensure you do not use chopsticks that have touched your mouth). 👥
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