【山形のだし】青臭さを消して出汁昆布でトロネバを追求

This is "Dashi," a local dish from Yamagata Prefecture. By using salt to remove bitterness and unpleasant odors from the vegetables, and then adding bonito flakes at the end to create a peak flavor, we've achieved a satisfying taste while keeping the salt content low and avoiding artificial flavor enhancers. Please try this healthy dish that perfectly captures the smooth texture and natural umami of summer vegetables. [Table of Contents] 00:00 Opening 00:17 Cutting and salting the main vegetables 02:12 Cutting the side vegetables (condiments) to the desired size 04:06 Squeezing the main vegetables 04:24 Kombu water 05:18 Mixing 06:29 Completion and shelf life 07:22 Tasting 08:16 Editor's Note [Recipe] ◼︎Main Vegetables Cucumber 2 Eggplant (medium) 2 Salt 0.5 teaspoon (2-3g) ◼︎Side Vegetables Okra 3 Rub with salt (tweezers) Myoga 3 Shiso 10 New ginger 1 piece ◼︎Kelp Water Kelp 10g Water 150g ◼︎Seasoning Soy sauce 2 tablespoons (30g) White sesame seeds appropriate amount Bonito flakes (optional) [ [Process] 1. Make kombu water Slice 10g of kombu (kelp) thinly horizontally, add 150cc of water, and refrigerate for 3 hours. 2. Cut the main vegetables. 3. Salt the main vegetables. 4. Cut the side vegetables. 5. Squeeze out the water from the salted main vegetables. 6. Combine the main vegetables, side vegetables, kombu water, and seasonings and mix. 7. Let it rest in the refrigerator for several hours to finish. It tastes delicious with bonito flakes sprinkled on top. [Tips] ・Soaking the eggplant in water is unnecessary. Salt the eggplant and cucumber with salt at a concentration of about 0.5% of their weight. This removes bitterness and grassy taste, and concentrates the flavor of the vegetables. ・Since the myoga is the only red ingredient, do not chop it too finely. ・There is no need to boil the okra. Chop it finely so that the sliminess comes out easily. * Using thinly sliced ​​Gagome kelp makes the kelp water easier and produces a stronger slime, but chopping your own dashi kelp is also fun. When using homemade dashi kelp, cutting it thinly horizontally will produce a stronger slime. These kinds of raw vegetable dishes are full of microorganisms, so the principle is to eat them as soon as possible. Information that they're okay for several days is just anecdotal and lacks scientific basis, so be careful. [Ingredients selected for this recipe] Ingredients from a local supermarket [Please subscribe to the channel] This channel features me, a food hygiene professional, explaining the "science and rationale behind cooking" rather than relying solely on intuition and experience. Why is that step necessary? Why does it make it delicious? While the explanations can sometimes get long, my goal is to provide information that will be useful for your daily meals. Please subscribe to the channel.    / @mogken   #LowSalt #NoMSG #YamagataPrefectureLocalCuisine #SummerVegetableRiceThief