An easy recipe that's just about slicing and pickling! Introducing "Shiso and Tomato Salad," a dish that's great for beautiful skin, fighting fatigue, and preventing summer heat exhaustion. Simply layer blanched tomatoes and shiso leaves, pour over a special dressing, and you'll have a delicious side dish. It's also a great way to use up a lot of tomatoes.
Ingredients
Main Ingredients (2-3 servings)
- Tomatoes 3
- Shiso Leaves 18
Seasonings
- [A] Soy Sauce 3 tbsp
- [A] Vinegar 3 tbsp
- [A] Sugar 1 tbsp
- [A] Grated Garlic 1/2 tsp
- [A] Sesame Oil 1 tbsp
- [A] Toasted Sesame Seeds 1/2 tbsp
Steps
- Use the tip of a knife to remove the core from the 3 tomatoes. This makes it easier to peel later.
- Lightly score the surface of the tomatoes in a cross shape.
- Fill a pot with plenty of water and bring it to a boil.
- Place the tomatoes in the boiling water and roll them for about 10 to 15 seconds. Remove them as soon as the skins start to crack. Be careful not to blanch them too long, or the surface can become mushy.
- Immerse the removed tomatoes in ice water and chill for about 1 minute.
- Rinse the 18 shiso leaves under cold water.
- Pat the shiso leaves dry with paper towels.
- Trim the tough ends of the shiso leaves.
- Peel the chilled tomatoes.
- Slice the tomatoes into 1cm thick pieces, about 6 slices per tomato.
- In a bowl, combine 3 tbsp soy sauce, 3 tbsp vinegar, 1 tbsp sugar, 1/2 tsp grated garlic, 1 tbsp sesame oil, and 1/2 tbsp toasted sesame seeds. Mix well until the sugar is dissolved.
- In a storage container, layer the sliced tomatoes and prepared shiso leaves alternately.
- Pour the prepared dressing over the tomatoes and shiso leaves.
- Chill in the refrigerator for 15 to 30 minutes before serving.
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