We teamed up with the talented cooks at Proef Japan to create some delicious and authentic Japanese dishes, like dashi, nikujaga and pickled tomatoes!
Pickles, or tsukemono, are a staple of Japanese cuisine, accompanying the main dish or just as a healthy snack. And they are easily made at home, with HARIO's Pickles Pot!
Pickled Tomatoes with Umeboshi
Ingredients:
- Dashi (200mL)
- Umeboshi (2)
- Sugar (2 tbs)
- Rice vinegar (50mL)
- Salt (1 ts)
- Soy sauce (1 tbs)
- Cherry tomatoes (200 gr, in different colours if possible!)
Instructions:
- Prepare the dashi and let it cool off.
- Remove the pits from the umeboshi and cut them finely.
- Mix the dashi with the umeboshi, sugar, rice vinegar, salt and soy sauce. Put the mixture aside for now.
- Boil a pot of water and prepare a bowl of (ice)water.
- Cut a small cross in the top of the tomatoes. (Not too deep!)
- When the water is boiling, add the tomatoes. Depending on the size of the tomatoes, leave them in the water for a maximum of 30 seconds (until the skin starts to come loose).
- Immediately put the tomatoes into the ice water and let them cool off for a minute or so.
- Remove the skins of the tomatoes, and add them to the Pickles Pot.
- Now add the dashi mix to the pot as well, covering all the tomatoes. If there isn’t enough, you can add a little bit of water.
- Leave the tomatoes in the refrigerator for 12-24 hours before enjoying them.
Tips:
You can keep the tomatoes in the refrigerator for another five days, but the sooner you eat them, the better they taste.
And you can re-use the dashi mix for a second batch of tomatoes!
Hungry for more? Check out some of our other recipes, like our Hot Pot Recipes and Egg Cooker Recipes.
