漬け物（大葉トマト漬け）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

・Adjust the number of tomatoes according to their size so that they weigh about 500g.
・By adding shiso leaves, the fragrance becomes deeper and the taste is finished.
・By using raw garlic and ginger, the texture will be better and the aroma will be stronger, making it more delicious.
・By using plum vinegar, the taste will be mellow and clean, but if you prefer a clean taste, use grain vinegar.
・Cut the onion into small pieces.
・Wash the shiso leaves with water and wipe off the water, cut the stems, roll them from the front and cut them into thin strips.
・Chop the ginger.
・Cut the garlic in half, remove the sprouts and mince.
・When making a cross cut on the surface of the tomato, make a shallow cut.
・In step 2, heat the mirin for 30 seconds after boiling to evaporate the alcohol in the mirin.
・Do not let the soy sauce and vinegar boil.
・Set the heat to high in step 3.
・Prepare ice water in a bowl before blanching the tomatoes in step 3.
・Roll the tomatoes while blanching them.
・Cut the tomatoes to your desired size.
・Add half of the green onions and large leaves from step 4 and save the rest for topping.
・When sesame oil is heated, the aroma will evaporate, so be sure to cool the pickled sauce before adding it.
・Add oyster sauce to somen noodles for a delicious finish.