Japan
Yamagata Dashi — Chopped Summer Vegetable Relish
A finely chopped eggplant and cucumber relish with myoga, shiso and bonito. This Yamagata dish is not dashi stock. Use a knife, bowl and sieve.
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Method
2 clear steps
- 1
Wash all the vegetables and herbs. Finely chop the eggplants, cucumber, myoga, optional ginger, shiso, green onion and optional chiles. If desired, briefly soak the chopped eggplant and shiso in fresh water to reduce bitterness, then drain very well. The source notes that soaking every vegetable is unnecessary.
- 2
Put the chopped vegetables in a bowl and finish with bonito flakes and dashi-seasoned soy sauce to taste. Serve promptly, on their own or with an optional accompaniment such as rice or tofu.
