Yamagata-dashi Style Soba Salad
![](/en/culture/assets/img/fusion-30-3_im01.png)
Yamagata Prefecture’s specialty dashi, unrelated to the stock of the same name, consists of finely chopped, marinated raw vegetables which include potherbs, myoga ginger and shiso. This recipe substitutes a variety of herbs, and the tomato extract may be used as vegetarian stock instead of katsuobushi dried bonito dashi stock.
Ingredients (Serves 2)
![Eggplant](/en/culture/foodforum/recipe/img/fusion-30-3_im02.png)
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Salt
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Japanese eggplant, trimmed, 100 g / 3.5 oz.
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Japanese cucumber, trimmed, 100 g / 3.5 oz.
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1/4 red onion, 30-35 g / 1-1.2 oz.
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4 okra, 40 g / 1.4 oz.
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1 green onion, 10 g / 0.4 oz.
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Red bell pepper, 25-30 g / 0.9-1 oz.
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Roughly minced herbs, such as dill, Italian parsley, thyme, coriander
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Dried soba noodles, about 100-120 g / 4 oz.
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Wasabi paste to taste (optional)*1
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4 T Kikkoman Soy Sauce
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2 T tomato extract
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2 T canola oil or any preferred cooking oil
- Ripe tomatoes, total 350-400 g / 3/4 -1 lb.
- Salt 1/4 t
![](/en/culture/foodforum/recipe/img/fusion-30-3_im03.png)
- 1Remove tomato stems; cut into chunks, add salt and puree in food processor.
- 2Strain puree overnight or a half-day in refrigerator, using dampened paper coffee filter (see photo). Change filter as needed; squeeze gently to extract juice.
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
Dissolve 2 t of salt in a large bowl containing 4 1/4 C of water. Reserve 1 C of this salted water in a smaller bowl.
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2
Cut the eggplant and cucumber into 5 mm / 0.2 in. cubes. As they are cut, place them into the large bowl of salted water to soak at least 30 minutes. Cut red onion into 3 mm / 0.1 in. cubes, then place into the smaller bowl of salted water.
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3
Parboil the okra in lightly salted water; plunge into cold water, drain and cut in half lengthwise. Dice okra, green onion and red bell pepper into 3-4 mm / 0.2 in. pieces. Drain the eggplant, cucumber and red onion, and squeeze out excess water.
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4
In a bowl, place all the vegetables together with about 1-2 T of the minced herbs. Reserve some herbs for garnish.
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5
Combine all dressing ingredients; add about 3 T (more to taste) to the vegetables. Marinate in refrigerator for at least a half-day; vegetables will keep 2-3 days in refrigerator.
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6
Mix 2 T dressing and 4 T tomato extract.
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7
To serve, prepare soba following package directions. Serve noodles cold, and sprinkle the mixture of dressing and tomato extract. Top with marinated vegetables and garnish with herbs.
- *1A dab of wasabi may be added to individual plates, or mixed into the sauce.
Recipe by Michiko Yamamoto
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