One of my addictions this time of year is Yamagata dashi. Simply finely chopped seasonal vegetables, mainly cucumbers, eggplants, and okra. It is best on a bowl of rice, but also on many other dishes like on boiled octopus (photo above) or over tofu (photo below).
Yamagata dashi is refreshing, especially on hot summer days when it is in season. It is a local dish from Yamagata where my mother is from.
If you are not keen on making it at home, it can be purchased at most supermarkets in August and into early September. The photos above are from the package above. It's a bit salty for my taste and is very easy to make at home.
Yamagata Dashi
1 eggplant
1 cucumber
4 okra
1 myoga
3 green shiso leaves
1 Tablespoon natto kombu
soy sauce, as needed
Mix the natto kombu with a bit of soy sauce and set aside. Finely mince the eggplant, cucumber, myoga, and shiso. Mix the natto kombu with a spoon until it's a bit sticky and then add the minced vegetables. This is the basic Yamagata Dashi and for me this is exactly as I like it. Simple is best. Optional additions include minced ginger, mirin, sake, dashi, ichimi togarashi (dried red chili pepper), katsuobushi, or toasted white sesame seeds.
Best over a bowl of steaming rice as in this photo. I suggest making it in small batches as the aroma of the myoga and shiso are best as soon as it's cut. The fresh vegetables also showcase their texture when it's freshly made.
Other serving suggestions include serving it with somen or soba, mixed with a light vinaigrette and used as a salad dressing.
