Supreme Yamagata Dashi
ID: ec184fb7...
This is a recipe for 'Dashi,' a traditional regional dish from Yamagata, made by finely chopping seasonal summer vegetables. By using salted kelp (shio-kombu) instead of gagome kelp, we maximize the stickiness and umami, creating a perfect topping for rice or somen noodles.
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🍳 Cooking Flow
Finely chop the eggplant, cucumber, myoga ginger, shiso leaves, ginger, and zucchini. → Soak the eggplant in water, then sprinkle with salt and squeeze out excess moisture thoroughly; boil the okra, let it cool, and chop finely. → Place all chopped vegetables in a bowl, add the salted kelp and Hondashi, and mix well to create a sticky consistency. → Finally, add soy sauce and mix well.
Cooking Steps
Brief Cooking Order
Finely chop the eggplant, cucumber, myoga ginger, shiso leaves, ginger, and zucchini. → Soak the eggplant in water, then sprinkle with salt and squeeze out excess moisture thoroughly; boil the okra, let it cool, and chop finely. → Place all chopped vegetables in a bowl, add the salted kelp and Hondashi, and mix well to create a sticky consistency. → Finally, add soy sauce and mix well.
Introduction
This is a recipe for 'Dashi,' a traditional regional dish from Yamagata, made by finely chopping seasonal summer vegetables. By using salted kelp (shio-kombu) instead of gagome kelp, we maximize the stickiness and umami, creating a perfect topping for rice or somen noodles.
Step 1
Slice the eggplant thinly lengthwise, then cut into strips and finely mince. Soak in water to remove bitterness.
Step 2
Trim the ends of the cucumber, slice lengthwise, cut into strips, and mince finely, then add to a bowl.
Step 3
Slice the myoga ginger lengthwise, julienne it, mince finely, and add to the bowl.
Step 4
Stack the shiso leaves, roll them up, finely chop, and add to the bowl.
Step 5
Thinly slice the ginger, julienne it, mince finely, and add to the bowl.
Ingredients List
Important Notes
💡 Rubbing the eggplant with salt and squeezing it thoroughly removes the raw, grassy taste and improves the texture.
💡 Boiling the okra properly and cooling it in running water preserves its vibrant green color and enhances its natural stickiness.
💡 Mixing the salted kelp and Hondashi first draws out the vegetable moisture, resulting in a perfectly thick, cohesive mixture.
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