Chilled Sweet Tomatoes and Matcha Sauce
Recipe provided by Umami Information Center
- 4 tomatoes, peeled
- 800 cc water
- 180 grams sugar
- a pinch of sugar
- 6 grams matcha
- 80 cc hot water
- 200 cc vegetable dashi
- 20 cc koikuchi soy sauce
- 1 tbsp season to taste mirin
- 15 grams katakuriko potato starch
In a pan add water, sugar, and salt and bring to a boil. Add peeled tomatoes and simmer for 3 minutes. Marinate the tomatoes in the sweet water in the refrigerator overnight.
The next day dissolve matcha in hot water.
In a pan heat the vegetable dashi, soy sauce, and mirin. Make a slurry by adding potato starch to 40cc water and incorporate into the dashi. The sauce will thicken. Add matcha and quickly cool the matcha sauce in an ice water bath.
To serve dollop the matcha sauce on a plate and place a marinated tomato on top.