Nothing to do with dashi broth, this local specialty of Yamagata Prefecture is fragrant with shiso leaves and myoga.
Photographed by Akane Nakamura
Calorie count is for full recipe.
Excludes marinating time.
- 2 cucumbers
- 1 eggplant
- 1 myoga
- 4 shiso leaves
- 1 piece ginger
- 1 piece konbu kelp (5 cm square)
- 50 ml dashi
- 50 ml soy sauce
- 1 tbsp mirin
Combine [A] in a food storage jar. Soak the konbu kelp.
Remove the eggplant calyxes and cut into 5 mm dices. Sprinkle with a pinch of salt and set aside for 5 minutes to sweat. Wrap in a cheesecloth and squeeze out excess moisture. Mince the myoga and soak in water for 5 minutes to remove the bite. Drain thoroughly.
Enjoy the fragrance and texture of fresh eggplant.
Cut the cucumbers into 5 mm dices. Cut the shiso leaves into 5 mm squares. Mince the ginger.
Add the eggplant, cucumbers and shiso to the food storage jar. Use a small dish to cover and press. Marinate in the fridge for at least an hour. Drain and plate up.
Remove the weight once the vegetables have absorbed the marinade. Leftovers will keep in the fridge for 4-5 days.