Steps

1. Thinly slice 1/2 onion along the grain. Make a vinegar water by combining water and 1/2 tbsp vinegar in a bowl, and soak the sliced onion for 10 minutes.
   🕒 00:03
2. Trim the stems off 4 shiso leaves. Roll them from the tip towards the stem, cut in half, and thinly slice.
   🕒 00:20
3. Peel 5g ginger and mince it. Next, cut 1 clove garlic in half, remove the sprout, and mince.
   🕒 00:34
4. Remove the core from 3 tomatoes and make a cross cut on the bottom.
   🕒 00:44
5. Remove the onion from the vinegar water after 10 minutes and thoroughly pat dry with paper towels.
   🕒 00:52
6. In a heatproof container, add 2 tbsp vinegar and microwave at 600W for 20 seconds. Add 1 tbsp honey, minced ginger and garlic, 2 tsp Shiro Dashi (White Soy Sauce Base), and 1 tbsp olive oil to the heated vinegar and mix well.
   🕒 01:00
7. Boil plenty of water in a pot. Once boiling, add the tomatoes with the cross cut for about 10 to 15 seconds. As soon as the skin cracks, immediately transfer to an ice bath to cool, then peel the skin.
   🕒 01:16
8. Cut the blanched tomatoes into bite-sized pieces.
   🕒 01:37
9. In a bowl, combine the cut tomatoes, drained onion, 15g salted kelp, and sliced shiso leaves. Pour the prepared dressing over them and mix well.
   🕒 01:42
10. Cover the surface tightly with plastic wrap and let it marinate in the refrigerator for 10 minutes.
    🕒 01:54
11. Remove from the refrigerator, transfer to a serving dish, and it's ready to serve.
    🕒 01:59