Tomatoes in Dashi

Hiroko Shimbo Verified independent store

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I like to use heirloom tomatoes at their peak during summer. Choose smaller ones so they do not take up space in a pickling jar. If you need more pickling liquid, use eight parts d ashi stock, 1 part usukuchi shoyu, and 1 part mirin. Ingredients (4 servings) 18 petite tomatoes 1 cup + 2 tablespoons + 2 teaspoons dashi stock 2 tablespoons + 1 teaspoon usukuchi shoyu 2 tablespoons + 1 teaspoon mirin or maple syrup Grated ginger as a garnish Instructions Make a cross cut on the top of the tomato. Bring water to a boil and add the tomato. Cook for 10 to 20 seconds. Drop the tomato into cold water and peel. Add the dashi stock, usukuchi shoyu, and mirin or maple syrup to a pot and bring it to a simmer. Turn off. Wipe the tomato with a paper towel, and marinate it in the flavored dashi stock overnight. Make a cross-cut on the top of the tomato for easy biting. Serve them with pickling liquid and garnish them with ginger. Show more