Easiest Way to Make Any-night-of-the-week Umeboshi-Flavored Pickled Tomatoes

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The ingredients needed to make Umeboshi-Flavored Pickled Tomatoes:

1. Prepare 10 Tomatoes (I used plum tomatoes)
2. Prepare 3 Umeboshi
3. Make ready 5 Shiso leaves
4. Make ready 200 ml ☆ Dashi stock (1/2 teaspoon of dashi stock powder dissolved)
5. Get 1 1/2 tbsp ☆ Soy sauce
6. Take 1 tbsp ☆ Sugar
7. Prepare 2 tbsp ☆ Vinegar
8. Make ready 1 1/2 tsp ☆ Salt

Instructions to make Umeboshi-Flavored Pickled Tomatoes:

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

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