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Perilla and pickled tomatoes | Easy recipes at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

tomato : Four
大葉 : 20枚
Soy sauce : 大さじ3
vinegar : 大さじ3
sugar : 大さじ1と1/2
lemon juice : 大さじ1と1/2
Grated garlic : 小さじ1/2
Olive oil : 大さじ1

Time required

20minutes

Procedure

1) Make ponzu 01:30
Put soy sauce, vinegar, sugar and lemon juice in a container.
Add grated garlic and olive oil and mix.
2) Cut vegetables 01:57
Lightly wash the perilla leaves with water, wipe off the water, and cut off the stems.
Remove the calyx of the tomato and make a cross cut at the bottom.
3) Peel the tomatoes in hot water 03:37
Boil water in a pan and blanch the tomatoes for 10 to 20 seconds.
Soak in ice water for about 1 minute, peel and cut into 1 cm width.
4) 仕上げる 05:35
容器にトマトと大葉を交互に並べ、ポン酢をかける。
ラップをかけ、冷蔵庫で1時間程漬けたら完成。

Point

・ Ponzu may be commercially available.
・ Keep the ponzu vinegar in the refrigerator until it is used for cooking.
・ Tomatoes may be pickled without peeling.
・ Adjust the tomato blanching time by watching the situation.
・ When soaking, it is recommended to drop the wrap and hang it like a lid.