Umeboshi-Flavored Pickled Tomatoes

• 10 Tomatoes (I used plum tomatoes)
• 3 Umeboshi
• 5 Shiso leaves
• 200 ml Dashi stock (1/2 teaspoon of dashi stock powder dissolved)
• 1 1/2 tbsp Soy sauce
• 1 tbsp Sugar
• 2 tbsp Vinegar
• 1 1/2 tsp Salt

1. Remove the tops from the tomatoes, immerse in hot water, and turn off the heat when the skins start to peel.
2. Rinse in water and peel off the skins.
3. Remove the pits from the umeboshi and mince.
4. Cut the shiso leaves in half lengthwise, then julienne or mince.
5. Boil the ingredients and mix with minced umeboshi and shiso leaves.
6. Add tomatoes to mixture and allow to marinate and chill for 12 hours.
7. Garnish with shiso leaves to taste.

tomatoes, leaves, stock, soy sauce, sugar, vinegar, salt

Taken from cookpad.com/us/recipes/169684-umeboshi-flavored-pickled-tomatoes (may not work)