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Dashi tomato pickle
Prep Time:
25 Minutes
Cook Time:
25 Minutes
Serves:
3-4 Servings
Level:
Beginner
About the Recipe
Dashi tomato pickle.
Or Tomato Dashi-bitashi.
The mellow umami of dashi soaked tomatoes are such a refreshing starter pickles that you really can't go wrong with this as a starter.
We call it pickle but it's not salty nor sour and has a very pleasant mild taste to it that allows your palate to enjoy the natural sweetness and tangy-ness the tomatoes have.
A dish that will surely shine with dashi aroma.
Ingredients
12 large cherry tomatoes
15-20 blanched snap peas
*dashi 400-450cc　(1L of water, 10cm of kombu, 3 dried shiitake soaked for 24 hours)
*mirin 30cc
*salt 2/3 tsp
ingredient 5
12 large cherry tomatoes
Preparation
Step 1
Heat all ingredients with *mark and when it comes to a boil, turn off the heat and let it cool off completely.
Step 2
Peel tomato skin (I usually let the tomatoes to swim in boiling water for ten seconds and when I see the skin has teared, I scoop them out and cool them off in cold water). Also, blanche the snap peas.
Step 3
In a container, add tomato, snap peas and dashi water and let it sit in the fridge overnight and it's done!
Keeps in the fridge for three days.