Learn how to make two exquisite tomato salads perfect for summer, as taught by Chef Masahiro Kasahara. Enjoy blanched tomatoes with a refreshing onion dressing and a rich lemon yolk vinegar. These are special recipes that pair perfectly with beer.
Ingredients
Main Ingredients (2 servings)
- Tomatoes 4
- Onion 1/2
- Shiso Leaves (Perilla) 5
- Myoga (Japanese Ginger) 2
- Egg Yolks 3
Seasonings
- Salt (to taste)
- Sugar (to taste)
- [A] Vinegar 3 tbsp
- [A] Vegetable Oil 2 tbsp
- [A] Sugar 1/2 tbsp
- [A] Soy Sauce 1/2 tbsp
- [A] Pepper (to taste)
- [A] Salt (to taste)
- [B] Lemon Juice 3 tbsp
- [B] Sugar 1 tbsp
- [B] Light Soy Sauce 2 tsp
Steps
- Remove the cores from 4 tomatoes.
- Place the tomatoes in boiling water and blanch them by rotating them in the water. (Key Tip!) Overheating will cause the tomatoes to break apart, so stop just before the skin cracks.
- Dip the blanched tomatoes into ice water to cool them.
- Peel the tomatoes and cut them into bite-sized, irregular pieces.
- Sprinkle about 2 pinches of salt and a little sugar onto the cut tomatoes. Shake the bowl to mix them together and refrigerate. (Key Tip!) Salt and sugar enhance the umami of the tomatoes. If you rub them with your hands, they will fall apart, so shake the bowl to mix.
- Finely chop 1/2 onion.
- Soak the finely chopped onion in water for about 15 minutes to remove its sharpness and bitterness.
- Wrap the soaked onion in a kitchen cloth and squeeze out the water thoroughly. (Key Tip!) Squeeze out the concentrated liquid, which contains the unpleasant parts of the onion, to leave only the deliciousness.
- Finely chop 5 shiso leaves and 2 myoga.
- Place the squeezed onion, chopped shiso leaves, and myoga into a bowl.
- Add [A] Vinegar 3 tbsp, [A] Vegetable Oil 2 tbsp, [A] Sugar 1/2 tbsp, [A] Soy Sauce 1/2 tbsp, a pinch of [A] pepper, and a pinch of [A] salt to the onion bowl and mix well. Refrigerate.
- In a separate bowl, combine 3 egg yolks, 1 tbsp [B] sugar, 2 tsp [B] light soy sauce, and 3 tbsp [B] lemon juice.
- Place the bowl with the egg yolks over a double boiler and whisk while heating until it thickens to about the consistency of mayonnaise. Remove from the heat and let it cool. (Key Tip!) To prevent it from becoming crumbly, remove from the double boiler once it starts to thicken and continue stirring.
- Arrange the chilled tomatoes on a plate and pour the chilled onion dressing over them.
- Arrange the chilled tomatoes on a separate plate and pour the chilled lemon yolk vinegar over them.
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