Marinated Tomato with Shio-koji

1. 1

   How to peel the skin A: For smaller amounts: Insert a fork on the stem side of the tomato and rotate over the gas stove.

2. 2

   Wait until the skin breaks (its OK if the skin has slight burns).

3. 3

   It should take about 20 seconds.

4. 4

   How to peel the skin B: Cut out the entire stem area and place the tomatoes in plenty of boiling water for 15~30 seconds.

5. 5

   Strain the tomatoes once the skin breaks.

6. 6

   After you've peeled the skin off with either method from Step 1 or 2, immediately peel the tomato under running or ice cold water.

7. 7

   Put the tomato from Step 3 into a freezer bag and add the Shio-koji.

8. 8

   Leave in the refrigerator for about 1/2 day to a whole day.

9. 9

   Plating: For people who don't like the Shio-koji left on the tomato, wipe off the salt and cut into rounds (4 slices) and stack the slices into original shape.

10. 10

    Drizzle olive oil from the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.