Japanese Home Cooking by Sonoko Sakai

Japanese Home Cooking by Sonoko Sakai

Author:Sonoko Sakai [Sakai, Sonoko]
Language: eng
Format: azw3
Publisher: Shambhala
Published: 2019-11-18T16:00:00+00:00

To make the dressing, in a small pot, combine the dashi, soy sauce, and mirin and season with salt. Bring to a boil over medium heat. Remove from heat and let cool. Taste and adjust the seasonings as needed. It should be drinkable like suimono soup.

To blanch the tomatoes, bring a medium pot of water to a boil over high heat. Score a cross about 1/16 inch (1.5 mm) deep across the top of each tomato, then drop the tomatoes into the water. When you see the skin of the tomatoes start to crack and peel, 30 to 40 seconds, remove them from the water with a slotted spoon and immediately move them into a bowl of ice water. When they are cool enough to handle, peel the skin with a paring knife, trying not to scar the surface of the tomato.

Cut the tomatoes into 8 wedges and place them in a medium serving bowl. Pour the seasoned dashi over the tomatoes, cover, and let them marinate for 30 minutes to 1 hour in the refrigerator. To serve, garnish with shiso, black pepper, the bonito, if using, and sesame seeds.


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