Yamagata Dashi (Finely Chopped Summer Vegetables)
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Made with a knife and no heat at all, this summer side from the Murayama and Okitama areas of Yamagata went onto rice by the spoonful during the hot farming season.
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The eggplant and cucumber are chopped small, and the myoga, ginger, shiso, long onion, and green chili finer still. Bonito flakes and dashi soy sauce go on just before it is served.
Ingredients
Instructions
- 1
Wash and dry all vegetables.
Dice eggplant and cucumber into 3 to 5 mm pieces and mince myoga, ginger, shiso, onion, and chili more finely. Remove chili seeds for less heat.
- 2
Soak only eggplant and shiso in cold water for 2 minutes if bitterness or discoloration is a concern.
Other vegetables need not be soaked. Drain everything thoroughly in a fine sieve and blot lightly so no water droplets remain.
- 3
Mix the chopped vegetables evenly in a chilled bowl and divide into four portions.
Top with bonito flakes, pour over the dashi soy sauce immediately before eating, and serve at once.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「やまがた郷土料理探訪」（編集：山形県グリーン・ツーリズム推進協議会、監修：古田 久子 氏） · Checked: 2026-08-11
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