Perfect circle. Sparkling red. Endless fresh juice in the sun – yes, it’s all about the sun-kissed tomato.
Dashi Tomato?
Japanese dashi is a magical seasoning that is able to transform to base, toss-up, and even main of the dining.
Dashi tomato is the main one to feel umami of dashi with a tender vegetable. The minimum ingredients are specially selected with the soul of zen.. maybe.
For me, it’s a really quick and yummy choice to take some fresh vitamins in!
The dish would be perfect when comes with a hot and oily meal – in terms of a paste cleaner, hot-pot, or fried chicken for example.
I have introduced how-to-cook Japanese dashi in my post, but you can use instant stock as you like. Also, fish dashi is a better choice which offers more strong umami to your table.
Food is balance. If you reduce the ingredients, pick them carefully by their characters. I wanted to make this vegan-friendly so used seaweed dashi – let’s make your fancy dashi tomato!
Ingredients
Instruction
- Burn tomatoes on a stove and cool with running water
- Peel the tomato skin and remove stem end
- Simmer dashi, soy sauce, and mirin together in a pot
- Put peeled tomatoes and rest in a refrigerator
- After a couple of hours, enjoy the well-chilled juicy tomatoes!
Scorch
Peel skin
Remove stem
Instructions
- Burn tomatoes on a stove and cool with running water
- Peel the tomato skin
- Simmer dashi, soy sauce, and mirin together in a pot
- Put peeled tomatoes and rest in a refrigerator
- After a couple of hours, enjoy the well-chilled juicy tomatoes!
