Pickled Tomato Recipe
We teamed up with the talented cooks at Proef Japan to create some delicious and authentic Japanese dishes, like dashi, nikujaga and pickled tomatoes!
Pickles, or tsukemono, are a staple of Japanese cuisine, accompanying the main dish or just as a healthy snack. And they are easily made at home, with HARIO's Pickles Pot!
Pickled Tomatoes with Umeboshi
- Dashi (200mL)
- Umeboshi (2)
- Sugar (2 tbs)
- Rice vinegar (50mL)
- Salt (1 ts)
- Soy sauce (1 tbs)
- Cherry tomatoes (200 gr, in different colours if possible!)
- Prepare the dashi and let it cool off.
- Remove the pits from the umeboshi and cut them finely.
- Mix the dashi with the umeboshi, sugar, rice vinegar, salt and soy sauce. Put the mixture aside for now.
- Boil a pot of water and prepare a bowl of (ice)water.
- Cut a small cross in the top of the tomatoes. (Not too deep!)
- When the water is boiling, add the tomatoes. Depending on the size of the tomatoes, leave them in the water for a maximum of 30 seconds (until the skin starts to come loose).
- Immediately put the tomatoes into the ice water and let them cool off for a minute or so.
- Remove the skins of the tomatoes, and add them to the Pickles Pot.
- Now add the dashi mix to the pot as well, covering all the tomatoes. If there isn’t enough, you can add a little bit of water.
- Leave the tomatoes in the refrigerator for 12-24 hours before enjoying them.
You can keep the tomatoes in the refrigerator for another five days, but the sooner you eat them, the better they taste.
And you can re-use the dashi mix for a second batch of tomatoes!
Hungry for more? Check out some of our other recipes, like our Hot Pot Recipes and Egg Cooker Recipes.