Pickled Tomatoes

Step 1

Gather all the ingredients. Bring a large pot of water to boil.

Step 2

Prepare a large jar or container that can fit your tomatoes. Combine all the ingredients for the marinade (½ cup dashi, 1 cup rice vinegar, ¼ cup granulated sugar, 1 Tbsp soy sauce, and 2 tsp kosher salt).

Step 3

Using a knife, score an X on the tomato skin and place gently into the boiling water.

Step 4

Blanch for 10-15 seconds, flip the tomatoes once halfway through. Transfer the tomatoes from the pot to the cutting board.

Step 5

You can dunk them in cold water for 10 seconds or let it cool enough to touch. Gently peel the skin using fingers. Discard the skin.

Step 6

Place the tomatoes in the marinades and put in the refrigerator for at least 3 hours until completely chilled or keep for up to 3-5 days.

Step 7

If you like to serve the tomatoes with onion, mince ½ onion. You will need 2-3 Tbsp minced onion per tomato. Use whatever left for other cooking.

Step 8

Put the minced onion in a bowl and soak in water to remove the bitterness. Squeeze water out and ready to serve on top of the tomatoes.

Step 9

Cut the tomatoes into ½ inch slices and garnish with minced onion and parsley (if you have any).