Homemade Yamagata Dashi... Still Evolving
I made it myself for the first time in late September,
and since then, I've been trying out various improvements.
With both successes and failures,
it is gradually evolving.
The following is the recipe as it stands now,
one month after my first attempt.
◇Ingredients◇
Cucumber ⇒ 1 Cucumber
Eggplant (remove bitterness) ⇒ 1/2 Eggplant (remove bitterness)
Myoga ginger ⇒ 1 Myoga ginger
Ginger ⇒ A little ginger
Shiso leaves ⇒ (None)
⇒ Daikon radish (New)
Gagome kelp ⇒ Gagome kelp (a pinch)
◇Dipping Sauce◇
Soy sauce 3 tbsp ⇒ (None)
Mirin 2 tsp ⇒ (None)
Vinegar 1/2 tbsp ⇒ Vinegar 1 tbsp
Sugar 1 tsp ⇒ Sugar 1 tsp
⇒ Shiro-dashi 4 tbsp (New)
◎The daikon radish adds a nice crunch,
◎and using shiro-dashi as the base seems to make it more refreshing,
plus the color has improved too!
※I've heard that adding chopped salted kelp is delicious,
so I'm planning to try that next time (though I'm a bit skeptical...).
I'm enjoying it with rice, on chilled tofu (and as a snack with drinks),
it's delicious!
Thank you for reading.
I'm truly grateful!
Your likes, follows, and comments are a huge encouragement!
This is the article from when I first made it myself.
If you'd like, please take a look...!
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