Shiso and Tomato Marinade
ID: adb5a411...
This addictive, refreshing tomato recipe is perfect for summer, featuring peeled, juicy tomatoes combined with a tangy Japanese-style sauce, fragrant shiso leaves, and green onions.
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🍳 Cooking Flow
Prepare the vegetables (green onions, shiso, ginger, garlic) by finely chopping them. → In a pot, bring water, mirin, sugar, and chicken bouillon powder to a boil. Remove from heat, stir in vinegar and soy sauce, then add ginger and garlic to cool to room temperature. → Blanch tomatoes in boiling water for 15-20 seconds, transfer to an ice bath, peel the skins, and cut into bite-sized pieces. → Place tomatoes, half of the green onions, and half of the shiso into a container, then pour the sauce mixed with sesame oil over them. → Cover with plastic wrap pressed directly against the surface and marinate in the refrigerator for 10 minutes, then garnish with the remaining aromatics before serving.
Cooking Steps
Brief Cooking Order
Prepare the vegetables (green onions, shiso, ginger, garlic) by finely chopping them. → In a pot, bring water, mirin, sugar, and chicken bouillon powder to a boil. Remove from heat, stir in vinegar and soy sauce, then add ginger and garlic to cool to room temperature. → Blanch tomatoes in boiling water for 15-20 seconds, transfer to an ice bath, peel the skins, and cut into bite-sized pieces. → Place tomatoes, half of the green onions, and half of the shiso into a container, then pour the sauce mixed with sesame oil over them. → Cover with plastic wrap pressed directly against the surface and marinate in the refrigerator for 10 minutes, then garnish with the remaining aromatics before serving.
Introduction
This addictive, refreshing tomato recipe is perfect for summer, featuring peeled, juicy tomatoes combined with a tangy Japanese-style sauce, fragrant shiso leaves, and green onions.
Step 1
Trim the roots of the green onions, cut them in half, and slice them into thin rounds.
Step 2
Remove the stems from the shiso leaves, roll them up tightly from one side, cut in half, and slice into thin ribbons.
Step 3
Peel the ginger (if desired) and mince finely.
Step 4
Cut the garlic in half, remove the germ, and mince finely.
Step 5
Cut out the tomato stems diagonally and make a shallow cross-shaped incision on the bottom of each tomato.
Ingredients List
Important Notes
⚠️ If you blanch the tomatoes for too long, the pulp becomes too soft. As soon as the skin splits, drop them into an ice bath to prevent residual heat from overcooking them.
💡 Roll the shiso leaves tightly before cutting to achieve fine, neat ribbons without them scattering.
✨ Adding ginger and garlic to the sauce after turning off the heat preserves their fresh, vibrant aroma.
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