Seasoned Tomatoes Recipe by anytoh
 anytoh @HottoHKitchen Tasted them at a Hi-Tea as an appetiser. Refreshing taste with sour & sweet notes. The key to firm tomatoes is to boil the tomatoes only for 10 sec. Any longer and you will have super nice skin to peel but mushy flesh!! I could not get osmanthus paste in syrup. So could only add the dried osmanthus. Yuzu wine vinegar is my favourite so it is added for the sour dimension. Plums- This is an art on its own so you have to choose the type you prefer- ranging from Japanese ume to Taiwanese salted white/red.....many many varieties. Or use plum powder to simplify the steps. Notes: 1. If using white vinegar, use equal amounts of sugar. Eg. 1/4 cup vinegar, 1/4 cup sugar 2. For a less sweet version, use the recommended amount of honey. 3. Fruit peel would give a different depth to the tomatoes. Possible options: Lemon/ Orange. (Use a microplane ) Tasted them at a Hi-Tea as an appetiser. Refreshing taste with sour & sweet notes. The key to firm tomatoes is to boil the tomatoes only for 10 sec. Any longer and you will have super nice skin to peel but mushy flesh!! I could not get osmanthus paste in syrup. So could only add the dried osmanthus. Yuzu wine vinegar is my favourite so it is added for the sour dimension. Plums- This is an art on its own so you have to choose the type you prefer- ranging from Japanese ume to Taiwanese salted white/red.....many many varieties. Or use plum powder to simplify the steps. Notes: 1. If using white vinegar, use equal amounts of sugar. Eg. 1/4 cup vinegar, 1/4 cup sugar 2. For a less sweet version, use the recommended amount of honey. 3. Fruit peel would give a different depth to the tomatoes. Possible options: Lemon/ Orange. (Use a microplane ) Seasoned tomatoes Share its first Cooksnap! Tasted them at a Hi-Tea as an appetiser. Refreshing taste with sour & sweet notes. The key to firm tomatoes is to boil the tomatoes only for 10 sec. Any longer and you will have super nice skin to peel but mushy flesh!! I could not get osmanthus paste in syrup. So could only add the dried osmanthus. Yuzu wine vinegar is my favourite so it is added for the sour dimension. Plums- This is an art on its own so you have to choose the type you prefer- ranging from Japanese ume to Taiwanese salted white/red.....many many varieties. Or use plum powder to simplify the steps. Notes: 1. If using white vinegar, use equal amounts of sugar. Eg. 1/4 cup vinegar, 1/4 cup sugar 2. For a less sweet version, use the recommended amount of honey. 3. Fruit peel would give a different depth to the tomatoes. Possible options: Lemon/ Orange. (Use a microplane ) Tasted them at a Hi-Tea as an appetiser. Refreshing taste with sour & sweet notes. The key to firm tomatoes is to boil the tomatoes only for 10 sec. Any longer and you will have super nice skin to peel but mushy flesh!! I could not get osmanthus paste in syrup. So could only add the dried osmanthus. Yuzu wine vinegar is my favourite so it is added for the sour dimension. Plums- This is an art on its own so you have to choose the type you prefer- ranging from Japanese ume to Taiwanese salted white/red.....many many varieties. Or use plum powder to simplify the steps. Notes: 1. If using white vinegar, use equal amounts of sugar. Eg. 1/4 cup vinegar, 1/4 cup sugar 2. For a less sweet version, use the recommended amount of honey. 3. Fruit peel would give a different depth to the tomatoes. Possible options: Lemon/ Orange. (Use a microplane ) Ingredients 200 g tomatoes- choose firm ones 3-4 tbs Yuzu /Other fruits vinegar 1 tbs honey 1 plum or 1 tbs plum powder 1 tbs dried Osmanthus flowers (hydrate by soaking in some water) Peppermint leaves as garnish 200 g tomatoes- choose firm ones 3-4 tbs Yuzu /Other fruits vinegar 1 tbs honey 1 plum or 1 tbs plum powder 1 tbs dried Osmanthus flowers (hydrate by soaking in some water) Peppermint leaves as garnish Cooking Instructions 1 Pour tomatoes into a pot of boiling water. Ladle out the tomatoes after 10 sec. Peel off the skin. 2 Add all the seasoning. Put in an air-tight container in the fridge at least for 24h. Tastes best after 2 full days if you can wait! 3 Serve tomatoes in a glass with rocks. Decorate with a peppermint leaf. 1 Pour tomatoes into a pot of boiling water. Ladle out the tomatoes after 10 sec. Peel off the skin. 1 Pour tomatoes into a pot of boiling water. Ladle out the tomatoes after 10 sec. Peel off the skin. 2 Add all the seasoning. Put in an air-tight container in the fridge at least for 24h. Tastes best after 2 full days if you can wait! 2 Add all the seasoning. Put in an air-tight container in the fridge at least for 24h. Tastes best after 2 full days if you can wait! 3 Serve tomatoes in a glass with rocks. Decorate with a peppermint leaf. 3 Serve tomatoes in a glass with rocks. Decorate with a peppermint leaf. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on July 10, 2019 11:20 Loves kitchen experiments. Would be more than happy with bread as breakfast, lunch & dinner. Best at baking bread. Loves eggs cooked in any style. Chocolate lover anytime. Comments Similar Recipes Macrobiotic Tofu Mayonnaise Macrobiotic Tofu Mayonnaise Since the oily mayonnaise sold in stores always feels like it's clogging my arteries, I for something to use as a substitute. As I suspected, tofu mayonnaise is delicious. This will keep in the fridge for 2-3 days. Experiment with it in different dishes. If some liquid rises to the top, you can either discard it or mix it in again. Instead of pickled plum powder, you can decrease the rice vinegar by 1 tablespoon and add 1 tablespoon of pickled plum vinegar. Using [1 Tbsp rice vinegar +1 Tbsp pickled plum vinegar] is also yummy. Recipe by Mikikimiki cookpad.japan Easy to Make Seasoned Chirashi Sushi Easy to Make Seasoned Chirashi Sushi I tried this recipe because I was wondering how it will be if I added all the ingredients and sushi vinegar when I cook rice. You can make 100 ml of sushi vinegar if you don't have the commercial kind. Add dashi soup stock to make the taste closer to sushi vinegar because usually there is kombu seaweed and bonito soup stock in sushi vinegar. (Reference) Mix 100 ml vinegar, 4 tablespoons of sugar and 2 tablespoons of salt to make sushi vinegar. Use 100 ml for this. 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It's delicious if you drain the tofu properly and use shio-koji tofu. Water will come out of the tomato, so it's best to mix it in just before you eat it. In winter, I use yuzu peel in other dishes and keep the juice for this. If you don't have it, just use lemon juice. For 2 servings. Recipe by Garumeri cookpad.japan Chirashizushi with Lots of Toppings Chirashizushi with Lots of Toppings The chirashi-zushi my mother used to make had grilled anago (sea eel) and minced shrimp, and was even more sumptuous... but this is a simpler version of chirashi-zushi that I adapted. After you add the sushi vinegar to the rice, mix it quickly using a cut-and-fold motion. The rice is not sour and on the sweet side, so adjust the amount of sugar to taste. For 4 servings. 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Make sure to take off the bitter white pith from the yuzu peel before cutting it into a fine julienne. Recipe by FarmersK cookpad.japan Yuzu Flavored Daikon Radish Yuzu Flavored Daikon Radish We have a big yuzu tree in our farm, and we also grow daikon radish - so I wanted to make some yuzu-daikon. I used the yuzu-daikon sold in stores as a reference point and went through several trials before creating this recipe. The amount of salt is determined by the weight of the daikon radish, so please be sure to weigh out 1 kg. (You can weigh it unpeeled.) I recommend you use coarsely ground salt. Make sure to take off the bitter white pith from the yuzu peel before cutting it into a fine julienne. Recipe by FarmersK cookpad.japan Vinegar Dish with Cherry Tomatoes Vinegar Dish with Cherry Tomatoes I wanted to improve the appearance of my vinegar dish, so I added cherry tomatoes. I peeled the tomatoes. You can use kamaboko (sliced into heart shapes), ham, or chirimen jako instead of octopus. It will be like a salad dish if you add mayonnaise. You can use the same vinegar base to make pickled ginger. Recipe by Gachamaru cookpad.japan Vinegar Dish with Cherry Tomatoes Vinegar Dish with Cherry Tomatoes I wanted to improve the appearance of my vinegar dish, so I added cherry tomatoes. I peeled the tomatoes. You can use kamaboko (sliced into heart shapes), ham, or chirimen jako instead of octopus. It will be like a salad dish if you add mayonnaise. You can use the same vinegar base to make pickled ginger. Recipe by Gachamaru cookpad.japan Smooth Festive Namasu Smooth Festive Namasu Just like using daikon radish to make sashimi garnish, I wondered if namasu would be delicious on the same way. That is how I have made namasu ever since. It takes a bit of time, but I think it tastes great. Please feel free to use sweet vinegar if you prefer. I use kintoki carrots because they have a vibrant color, but you can also use regular carrots. Make sure to peel off the daikon skin completely. That's it. Recipe by Etemon cookpad.japan Smooth Festive Namasu Smooth Festive Namasu Just like using daikon radish to make sashimi garnish, I wondered if namasu would be delicious on the same way. That is how I have made namasu ever since. It takes a bit of time, but I think it tastes great. Please feel free to use sweet vinegar if you prefer. I use kintoki carrots because they have a vibrant color, but you can also use regular carrots. Make sure to peel off the daikon skin completely. That's it. Recipe by Etemon cookpad.japan Super Easy Marinated Tomatoes and Myoga Ginger Super Easy Marinated Tomatoes and Myoga Ginger When I went to visit my parents, my mom made a huge batch of this. After the first bite, I was hooked. I came up with this recipe by estimating my mom's measurements. If you peel the tomatoes, they will have a smoother texture, but they are delicious unpeeled as they still absorb the flavor. If substituting a regular-sized tomato, chop it before adding it to the dressing. Recipe by Bananaya san cookpad.japan Super Easy Marinated Tomatoes and Myoga Ginger Super Easy Marinated Tomatoes and Myoga Ginger When I went to visit my parents, my mom made a huge batch of this. After the first bite, I was hooked. I came up with this recipe by estimating my mom's measurements. If you peel the tomatoes, they will have a smoother texture, but they are delicious unpeeled as they still absorb the flavor. If substituting a regular-sized tomato, chop it before adding it to the dressing. 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