All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Mini tomato no shoyu doresshingu marine / cherry tomatoes marinated in garlic soy sauce dressing

Cherry tomatoes make a pleasant, fruity little side dish for Asian meals.


Large handful cherry or grape tomatoes (200 g in photo)

For garlic soy sauce dressing

2 tsp soy sauce
1 tsp rice vinegar
1 tsp sesame oil
1 small clove garlic


Core cherry tomatoes, and cut skin of bottom end crisscross. 


Have a bowl of ice and water ready.
Bring water to boil
Blanch cherry tomatoes for 20-30 seconds, and transfer to ice water to chill. 

Peel skin.


Grate garlic, and mix with all other ingredients for dressing in a container.


Pour dressing, and marinate cherry tomatoes at least 20 minutes.
Occasionally turn cherry tomatoes while marinating.
Serve at room temperature or slightly chilled.

  • Peeling the skin of cherry tomatoes makes them more tender, which helps to soften the taste of this dish.
  • Do not overcook when blanching cherry tomatoes. Ideally, the surface after peeling should still be firm.
  • Use only a small amount of garlic, just enough to add a sweet note of garlic.
  • When preparing this in advance and if there is a clear pool of marinade at the bottom of container (when you have lots of marinade compared to the volume of tomatoes), remove tomatoes from marinade after one hour to prevent them from getting too salty.

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