Yamagata Dashi, Refreshing Chopped Summer Vegetables
Yamagata Dashi is a refreshing Japanese summer dish made with finely chopped cucumber, eggplant, myoga, shiso, and ginger. Lightly seasoned with soy sauce and vinegar, it is perfect over rice, chilled tofu, noodles, or cold pork.
Yamagata Dashi is a simple yet flavorful regional dish from Yamagata Prefecture, traditionally enjoyed during Japan’s hot summer months. A colorful mix of fresh vegetables and aromatic herbs is finely chopped and marinated in a savory soy based dressing.
The crisp cucumber, tender eggplant, fragrant myoga, shiso, and ginger create a wonderfully refreshing combination. Serve it straight from the refrigerator over warm rice, chilled tofu, somen noodles, or cold pork for an easy dish that instantly brightens the table.
What you'll need
- 1 cucumber
- 1 Japanese eggplant
- 1 myoga ginger bud
- 4 to 5 shiso leaves
- 1/2 piece fresh ginger
- Salt, as needed
- <Seasoning>
- 3 tbsp soy sauce
- 2 tsp mirin
- 1 tsp shiro dashi
- 1/2 tbsp rice vinegar
- 1 tsp sugar
How to make it
Roughly mince the cucumber, sprinkle with a little salt, and gently massage. Leave for about 5 minutes, then squeeze out the excess moisture. Roughly mince the eggplant, soak it in water for about 5 minutes, then drain well. Finely chop the myoga, ginger, and shiso leaves.
Combine the soy sauce, mirin, shiro dashi, vinegar, and sugar in a bowl. Add all of the prepared vegetables and mix thoroughly so everything is evenly coated.
Refrigerate for about 1 hour to allow the flavors to develop. Stir once more just before serving.
Tips
- Drain the cucumber and eggplant thoroughly. Removing excess moisture keeps the seasoning flavorful instead of watery.
- Finely chopping the aromatic vegetables helps distribute the fragrance of myoga, shiso, and ginger throughout every bite.
- The flavor becomes more balanced after chilling for about 1 hour. It is especially good over rice, chilled tofu, somen noodles, or cold pork.
What to drink with it
