Umeboshi-Flavored Pickled Tomatoes

Name: Umeboshi-Flavored Pickled Tomatoes
Yield: 3 servings
Cuisine: American
Ingredients: 10 Tomatoes (I used plum tomatoes); 3 Umeboshi; 5 Shiso leaves; 200 ml ☆ Dashi stock (1/2 teaspoon of dashi stock powder dissolved); 1 1/2 tbsp ☆ Soy sauce; 1 tbsp ☆ Sugar; 2 tbsp ☆ Vinegar; 1 1/2 tsp ☆ Salt

cookpad.japan @cookpad_jp

I like to eat the tomatoes as an appetizer. Umeboshi gives this a delightfully refreshing taste.

Depending on the saltiness of the umeboshi, add salt or soy sauce to taste.

Try this recipe with cherry tomatoes or regular-sized tomatoes.

Substitute the dashi for mentsuyu if you like.

The soup also goes well with somen (thin wheat) noodles. Top with wakame or sliced okra! For 3-4 servings. Recipe by marimari kitchen

I like to eat the tomatoes as an appetizer. Umeboshi gives this a delightfully refreshing taste.

Depending on the saltiness of the umeboshi, add salt or soy sauce to taste.

Try this recipe with cherry tomatoes or regular-sized tomatoes.

Substitute the dashi for mentsuyu if you like.

The soup also goes well with somen (thin wheat) noodles. Top with wakame or sliced okra! For 3-4 servings. Recipe by marimari kitchen

cookpad.japan @cookpad_jp

I like to eat the tomatoes as an appetizer. Umeboshi gives this a delightfully refreshing taste.

Depending on the saltiness of the umeboshi, add salt or soy sauce to taste.

Try this recipe with cherry tomatoes or regular-sized tomatoes.

Substitute the dashi for mentsuyu if you like.

The soup also goes well with somen (thin wheat) noodles. Top with wakame or sliced okra! For 3-4 servings. Recipe by marimari kitchen

I like to eat the tomatoes as an appetizer. Umeboshi gives this a delightfully refreshing taste.

Depending on the saltiness of the umeboshi, add salt or soy sauce to taste.

Try this recipe with cherry tomatoes or regular-sized tomatoes.

Substitute the dashi for mentsuyu if you like.

The soup also goes well with somen (thin wheat) noodles. Top with wakame or sliced okra! For 3-4 servings. Recipe by marimari kitchen

Saved

Ingredients

3 servings

10Tomatoes (I used plum tomatoes)
3Umeboshi
5Shiso leaves
200 ml☆ Dashi stock (1/2 teaspoon of dashi stock powder dissolved)
1 1/2 tbsp☆ Soy sauce
1 tbsp☆ Sugar
2 tbsp☆ Vinegar
1 1/2 tsp☆ Salt

Saved

Steps

1

Remove the tops from the tomatoes, immerse in hot water, and turn off the heat when the skins start to peel. Rinse in water and peel off the skins.
2

Remove the pits from the umeboshi and mince. Cut the shiso leaves in half lengthwise, then julienne or mince.
3

Boil the ☆ ingredients and mix with minced umeboshi and shiso leaves.
4

Add tomatoes to mixture and allow to marinate and chill for 12 hours. Garnish with shiso leaves to taste.