Tomatoes and cherry tomatoes at this time of the year are cultivated by "MIZUKIRI SAIBAI," a method to grow tomatoes with minimum water. The roots develop deeper into the soil and absorb more nutrients, making it sweeter.
Tomatoes taste deeply when it once cooled after heating. Try cold "oden,"* thoroughly chilled in the refrigerator in the hot summer season.
*"Oden" is a Japanese hot pot stew, usually eaten in the cold season.
Ingredients [4 serving(s)]
- 3 (465g) Tomatoes
- 18g dried bonito flakes
- 6g kombu (kelp)
- 600 ml water
- 6g (1 tsp) salt
- 1 tbsp sake
- 1 tbsp soy sauce
- Cornstarch mixed in water (1 tbsp cornstarch mixed in 2 tbsp water)
- 3g tororo kombu (vinegared and shaved kombu)
- A little fine-chopped parsley
Directions
- Soak the kombu in water overnight. Simmer it and take out the kombu when boiling.
- After boiling, add bonito flakes, turn off the heat, and leave it for five minutes. Then strain it.
- Hull tomatoes and make a cut cross on the opposite side of the stems.
- Add salt, sake, and soy sauce to the dashi broth.
- When it comes to a boil, add tomatoes, and simmer with low heat for about five minutes.
- Add cornstarch mixed in water to thicken, turn off the heat and let it cool.
- Serve tomatoes and broth and put the tororo kombu and parsley over it.
