Onion and Tomato Marinade

Steps

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1. 1
   Cut the onion in half and slice thinly against the grain. Spread the sliced onion on a tray in a single layer and let it sit in the air for about 1 hour to remove the sharp, pungent flavor. If time is short, you can briefly soak it in vinegar water for 5 minutes instead.
   ▶ ≈2:29
2. 2
   Rinse the shiso leaves and pat them dry. Remove the stems, roll up the leaves, and slice into fine strips. Gently separate the threads.
   ▶ ≈4:06
3. 3
   Rinse the tomatoes and pat them dry. Cut in half, remove the stem end, and slice into pieces about 1 cm wide. Place in a storage container. You can choose to peel or leave the skin on, and vary the cut size to your preference.
   ▶ ≈4:34
4. 4
   In a bowl, combine the vinegar, water, white dashi, honey, salt, and olive oil. Mix well and adjust the saltiness and sweetness to your taste.
   ▶ ≈5:27
5. 5
   Add the onion (after marinating for 1 hour) to the container with the tomatoes, then pour the marinade over everything. Gently combine all ingredients without shaking the tomatoes too much. Cover with plastic wrap, press lightly, and refrigerate for 2 hours. You may stir once halfway through to help the flavors penetrate evenly.
   ▶ ≈5:52
6. 6
   After 2 hours, remove from the refrigerator, sprinkle the shiso leaves on top, and gently toss. Serve immediately or marinate longer if desired for a deeper flavor.
   ▶ ≈7:13