Yamagata Dashi Cold Pasta

Ingredientes

Japanese Eggplant: 1

Okra: 5

Japanese or English Cucumber: 1

Shiso leaves: 20

Green onion (万能ネギ, versatile/scallion type): 6 stalks

Natto (fermented soybeans): 2 packs

Soy sauce: 3 tablespoons

Vinegar: 2 tablespoons

Chili oil (ラー油): 1 tablespoon

Garlic: 1 small clove (or a small amount)

Ginger: 1 small piece (or a small amount)

Spaghetti: about 240g

Instruções

1. Prep the vegetables

• Finely dice the eggplant, cucumber, and green onions.

• Blanch the okra in boiling water for 30 seconds, then transfer to ice water. Once cooled, remove the top, chop finely.

• Rinse the shiso leaves in water, then slice thinly.

2. Mix the seasoning

• Grate the garlic and ginger into a large mixing bowl.

• Add soy sauce, vinegar, and chili oil. Stir well to combine.

3. Combine

• Add all chopped vegetables and natto to the bowl.

• Mix thoroughly until evenly coated.

• Refrigerate for 15 to 30 minutes.

4. Prepare the pasta

• Cook the spaghetti according to package instructions.

• Drain, then chill in ice water with a pinch of salt. Drain well.

5. Serve

• Plate the cold pasta and spoon the Yamagata dashi mixture generously over the top.

• Optional: top with extra shiso, sesame seeds, or a drizzle of chili oil

Notas

Yamagata dashi is a traditional Japanese condiment from Yamagata Prefecture typically served cold in summer. Despite the name “dashi,” it doesn’t refer to soup stock in this case. Instead, it’s a refreshing chopped vegetable relish made with ingredients like eggplant, cucumber, shiso leaves, myoga, and green onion. Some versions include okra or natto for extra texture.

This mix is seasoned with soy sauce, vinegar, and chili oil, giving it a savory, tangy, and slightly spicy flavor. It’s often served over rice, tofu, somen noodles, or grilled fish. This version uses western pasta for a chilled, noodle-based twist.

I am considering adding sliced mountain potato for both slime and crunch texture.