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おひたし（トマトのおひたし）｜オテル・ドゥ・ミクニさんのレシピ書き起こし

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Hotel de Mikuni

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Ingredients

tomato : 5 medium
(A) white wine : 300ml
(A) Umeboshi : 2個
(A) Kombu : 2g
(B) water : 150ml
(B) Mirin : 大さじ3
(B) Soy sauce : 小さじ2
(B) salt : 小さじ1/2

Time required

45minutes

Procedure

1) prepare the tomatoes 00:52
Remove the stalk from the tomato and make a cross cut on the bottom of the tomato.
2) make roasted sake 01:36
Put (A) in a pot and boil for 2 minutes. When it boils, simmer over medium heat for 2 minutes.
Remove the kombu and simmer for 10 minutes.
Boil over low heat for 10 minutes, then add (B) and bring to a boil over high heat.
3) pickle 04:45
Add 1 to 2, pour broth over, and heat for 1 to 2 minutes while turning over.
Turn off the heat, cover with a drop lid and remove the rough heat.
4) 仕上げる 07:37
3の皮を剥き、お皿に盛る。
梅干しを添え、漬け汁をかけて完成。

Point

・Sake can be substituted for white wine.
・Umeboshi can be substituted with pickles.
・The peeled tomato skin can be drained, fried, and eaten as tempura.
・Remaining pickling juice can be used for somen sauce, omelets, scrambled eggs, simmered dishes, soups, etc.