Introducing a refreshing and delicious 'Chilled Tomato Dashi-Simmered Dish' perfect for summer. It's ideal for meal prep and a great addition to your main dishes when you need an extra side. Visually appealing and cool, the dashi broth's umami deeply infuses the tomatoes, making them a light and refreshing treat even when you have no appetite. Try this clever recipe from Kō Kentetsu that's easy yet delivers an authentic taste!
Ingredients
Main Ingredients (4 pieces)
- Tomatoes: 4
- Grated Ginger: 1 clove (optional)
Seasonings
- [A] Dashi Broth: 2 cups
- [A] Soy Sauce: 1 tbsp
- [A] Mirin (Sweet Rice Wine): 2 tbsp
- [A] Salt: 2/3 tsp
Steps
- Core out the stems of 4 tomatoes using the base of your knife.
- Make a cross-shaped incision on the bottom of each tomato. [Key Tip!] If the skin is tough to cut, use the base of your knife for a smoother incision.
- In a pot, combine 2 cups dashi broth, 1 tbsp soy sauce, 2 tbsp mirin (sweet rice wine), and 2/3 tsp salt. Bring to a gentle simmer. [Key Tip!] Using too much salt or soy sauce will result in a dark color; aim for an amber hue.
- Add the incised tomatoes to the simmering seasoned dashi broth. Gently roll them in the broth for about 10-20 seconds, then immediately remove. [Key Tip!] Do not simmer for too long, or the tomatoes may break apart. This step simultaneously peels and begins infusing the dashi.
- Gently peel the skin from the tomatoes, starting from the incisions.
- Place the blanched tomatoes and dashi broth into a zip-top bag. Once cooled to room temperature, seal the bag.
- Refrigerate and let them marinate for about half a day.
- Arrange the marinated tomatoes in a serving dish and ladle some of the dashi broth over them.
- Garnish with 1 clove grated ginger, if desired.
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