Marinated Cherry Tomatoes with Pickled Rakkyo
Cherry tomatoes are frozen, then simply soaked in water so the skins slip off easily without blanching, and marinated while still half-frozen in a mixture of vinegar, olive oil, and salt with finely chopped onion and sweet-vinegared rakkyo. Since the skins are removed, the flavor soaks in quickly, and you can store them right in the container.
INGREDIENTS
Ingredients
INSTRUCTIONS
Instructions
Prepare a Ziploc freezer bag.
Place the cherry tomatoes in the freezer bag in a single layer without overlapping, press out as much air as possible, and close the zipper.
Close the zipper firmly until you feel it click shut, and store in the freezer.
Soak 15 frozen cherry tomatoes in water for 10 to 20 seconds while still frozen.
0:37~1 minOnce the skins split naturally, slip them off.
Prepare a Ziploc container.
Add the vinegar, olive oil, and salt to the container and mix together.
Add 3 tablespoons of finely chopped onion and 2 tablespoons of finely chopped sweet-vinegared rakkyo, and mix.
Soak the peeled cherry tomatoes in the marinade while still half-frozen and let sit for 5 to 6 minutes to absorb the flavor.
1:09~6 minArrange on a plate with the baby greens and serve.
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