Summer on a plate, this is one of our fabourite dishes. Showing off beautiful tomatoes with delicate Japanese flavours.
Recipe courtesy of
500g heirloom tomatoes, chilled and cut into 2cm pieces
large pinch of sea salt
90ml Hiyashi Chuka
1tsp chilli oil
1tsp sesame oil
1tsp garlic shoots finely sliced
1 clove garlic finely sliced
Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.
Heat a pan to a medium-high heat and add sliced garlic clove. Cook for a few minites until crispy and set aside.
Season the tomatoes with seat salt and mix well in a bowl. Divide between chilled serving plates.
Sprinkle the raminign ingrdients on top of the tomatoes , finishing with the roasted garlic chips and serve.
The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.