Dashi-Soaked Tomatoes
トマトのだし浸し
Ingredients (2 Servings)
2tbsp(30ml)…”NINBEN Shirodashi”
2…Fresh Tomatoes
1 clove…Ginger
2 leaves…Shiso (Japanese Basil）
300ml…Water
Method
①Remove the stems from tomatoes, and score a light cross on the bottom of each. Dip them in boiling water for a few seconds, then peel.
Cut ginger and Shiso leaves into thin strips.
② Combine “Shirodashi”, water, and julienned ginger in a saucepan. Bring to a boil, then remove from heat.
③Place the tomatoes in a heatproof container, pour ② over them. Refrigerate for at least 3 hours, or up to half a day.
④Serve in bowls and garnish with the Shiso leaves.
