【Materials】 (For 2 people)
Midi tomatoes…4 small
White wood ear mushroom (dried)…5 grams
Dashi...400cc
Salt...as appropriate
Perilla...1 piece

Tomatoes and white wood ear mushrooms soaked in soup stock

【How to make】
①Remove the stems from the midi tomatoes and make a cross-shaped cut in the tip with a knife.
②Soak ① in boiling water, remove into cold water, and peel.
③Rehydrate the white wood ear mushrooms in lukewarm water and cut into 2 equal parts.
④Put dashi in a pot, heat over medium heat, and when it gets warm, add salt to season it. Add ③, turn off the heat, and cool it down. Add the tomatoes from ② and cool it in the refrigerator.
⑤Place in a bowl and top with shredded shiso.

【point】
Tomatoes served with cold soup stock should be peeled so that the flavors will blend better. Small tomatoes are easier to make, easier to eat, and look cuter.

                                                            by  Masako Yoshimura(Culinary expert,Registered dietician)