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20minutes
Put soy sauce, vinegar, sugar and lemon juice in a container.
Add grated garlic and olive oil and mix.
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.
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.
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。
・ 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.
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