Chilled whole tomatoes steeped in shiro-dashi broth make a refreshing and light side dish. Simply blanch, peel, and marinate the tomatoes—it’s that easy! This dish can be made ahead and served cold, making it perfect for hot summer days when you want something light yet flavorful.
10 minutes
+ overnight chilling
Aya
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 medium tomatoes
- A0.3cup shiro dashi (80ml)
- A0.4cup water (100ml)
- A1tbsp vinegar
- A2tsp sugar
- 2 shiso leaves (perilla; finely chopped, for garnish)
DIRECTIONS
- 1
Remove the stems from the tomatoes. On the opposite side, cut a shallow "X" into the skin.
- 2
Bring a pot of water to a boil. Gently add the tomatoes and blanch for 30 seconds.
- 3
Transfer immediately to cold water and peel off the skins.
- 4
Place the tomatoes and (A) ingredients (shiro-dashi, water, vinegar, and sugar) into a resealable bag set inside a bowl. Marinate in the refrigerator overnight.
- 5
To serve, place the tomatoes in a dish and top with chopped shiso leaves.
RecipeID
787
Tips & Notes
Shiro-dashi is a light Japanese soup base made from dashi (bonito and kelp broth) and white soy sauce. It can be found at Japanese or Asian grocery stores.
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Born in Fukuoka and currently based in Osaka, she is a mother of two elementary school children. Under the theme of "Home-cooked meals that win over the family's appetite," she shares a variety of recipes. She specializes in time-saving menus, famously preparing a traditional Ichiju-sansai (one soup, three side dishes) meal in under 30 minutes by cleverly utilizing microwaves and other tools. Her easy-to-make recipes using accessible everyday ingredients have garnered immense support, especially from busy homemakers. She is also the author of 3 recipe books.