Chilled Tomato with Yuzu Vinegar Jelly - uncover the intriguing blend of summer tastes

When it comes to cold dishes, how can we not include tomatoes? These chilled tomatoes are like little sponges, soaking up the sweet and tangy flavour of yuzu vinegar all at once. One bite bursts with juice, offering an unparalleled sensation—refreshing and incredibly appetising!

A Refreshing Summer Appetiser

Chilled tomatoes are a perfect appetiser for summer. Not only do they offer a refreshing and cooling effect, but they also awaken the taste buds, preparing you for the culinary delights that follow. The preparation is very simple: just lightly prepare the fresh tomatoes and then chill them in the refrigerator. Once chilled, the tomatoes retain their natural sweetness while providing a refreshing sensation that brings a cool relief even on the hottest summer days.

Yuzu Vinegar Jelly - The Perfect Pairing for Tomatoes

Adding yuzu vinegar jelly to chilled tomatoes is a true highlight of this dish. The yuzu vinegar itself carries a subtle fragrance and acidity that pairs perfectly with the natural sweetness of the tomatoes. By incorporating agar powder into the yuzu vinegar sauce, the sauce takes on a semi-jelly texture. This not only allows the sauce to adhere better to the surface of the tomatoes but also enables the tomatoes to absorb the refreshing, tangy flavours more thoroughly. The jelly-like sauce introduces a slight bounce in texture when tasted, enhancing the overall mouthfeel of the dish.

The combination of chilled tomatoes with yuzu vinegar jelly not only elevates the dish’s flavour but also adds a playful element. The jelly-like sauce glistens on the surface of the tomatoes, creating a striking contrast with the vibrant red of the tomatoes, making it irresistible to the eye. Upon tasting, the cool tomatoes and the sweet-tart yuzu vinegar jelly harmonise beautifully, offering both a visual delight and a satisfying taste experience. This is a must-have appetiser on any summer table.

Ingredients

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Tomato	2 each
Yuzu vinegar	80ml
Lemon Juice	1 tbsp
Honey	1 tbsp
Sake	1 tbsp
Agar-agar powder	1.5g
Ice Water	1 bowl

Steps

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1. Bring a pot of water to a boil, add the tomatoes, and cook for 7 minutes.

2. While the tomatoes are cooking, prepare a small pot. Add yuzu vinegar, lemon juice, sake, honey, and agar-agar powder. Mix well, then heat on low.

3. Gently heat until the agar powder dissolves (no need to bring it to a boil), then let it cool. As it cools to room temperature, the sauce will gradually become slightly jelly-like in texture.

4. After cooking, immerse the tomatoes in ice water for 15 minutes

5. Peel the tomatoes, then cut them into 8 pieces.

6. Arrange the tomatoes on a plate and drizzle with the yuzu vinegar jelly sauce to serve. For a more chilled effect, refrigerate for 2 hours before eating—it will taste even better!