A refreshing Japanese-style pickled tomato dish infused with shiso leaf, vinegar, and soy sauce flavor — an easy, addictive side dish perfect with rice.
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Adapted from a video by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen
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1
Trim the roots from scallions, halve them lengthwise, then slice into bite-sized pieces.
2
Remove the stems from shiso leaves, roll them up, halve them, and cut into thin julienne.
3
Mince the ginger; you may peel it or leave the skin on as you prefer.
4
Halve the garlic clove and remove the germ, then mince finely.
5
Insert a knife tip at an angle into the tomato's stem end and rotate to remove the core, then score the surface with a shallow crosshatch.
6
In a pot, combine water, mirin, sugar, and chicken stock powder. Bring to a boil over medium heat and simmer for about 30 seconds.
7
Add rice vinegar and soy sauce, stir well. When the sauce begins to thicken at the pan's edge, remove from heat and stir in the minced garlic and ginger.
8
Gently mix and allow the sauce to cool to room temperature.
9
Blanch the tomatoes in boiling water for 15–20 seconds until the skin begins to crack, then remove.
10
Immediately transfer to ice water. Once cooled, gently rub the tomato skin to remove it, peeling along the score lines.
11
Halve the peeled tomatoes and cut into bite-sized pieces.
12
Place the tomato pieces in the cooled sauce, then add half the scallions and half the shiso.
13
Drizzle with sesame oil and gently toss to coat everything with the sauce.
14
Marinate for 10 minutes, then garnish with the remaining shiso and scallions before serving.
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