Monday, August 15, 2016


When I hear the word "dashi", I think of "soup" or "stock".

But in Yamagata prefecture, "dashi" is a hodgepodge of veggies which is eaten to fight off natsubate (heat exhaustion).

I got the idea from a television show and it is super easy to put together.

A medium sized eggplant
3 okra
10 leaves shiso (perilla)
2 myoga (Japanese ginger)
2 small Japanese cucumber
2 tablespoons dashi-shoyu
1 teaspoon sesame seeds

Mince the eggplant and put into a bowl of water to get out the aku (astringency)
Mince up the rest of the veggies.
Drain the water from the eggplant.
In a bowl, put all the veggies and drizzle the dashi-shoyu
Add the sesame seeds
Mix well and chill

NOTES: In Yamagata, they put this on top of their rice, but we enjoyed it on tofu. This was so easy to put together and so refreshing. I'm making this again.

FYI: if you cannot find dashi-shoyu where you are, it might be best to put some together. Of course the ratios might need to be tweaked but I think a 1 to 1 ratio of dashi (stock) to shoyu (soy sauce), would be a good start.

UPDATE: I noticed on my dashi shoyu that there were other ingredients like mirin & sugar in it, I found an easy recipe here, which might be a better start to making your own dashi-shoyu.



Tamakikat said...

Looks delicious, sounds easy. Surprised the eggplant isn't cooked.

KirkK said...

Wow, never heard of this before. Thanks for sharing.

K and S said...

very easy TK! hope you like it.

very different Kirk :)

Take care you two.

jalna said...

Looks so good!!

Rowena said...

I've always heard that eggplant should never be eaten raw, so this method is the first I've ever seen.

K and S said...

Thanks Jalna, this is super refreshing!

I wonder if it has to do with the type of eggplant, Rowena? In Japan, we often eat it raw.

Take care you two.