Ripe tomatoes develop umami-rich flavor when grilled with a soy sauce marinade. Mitsuba, a Japanese relative of parsley, lends a mild cilantro-like freshness. This recipe first appeared in our June/July 2013 issue along with Tadashi Ono's article The Japanese Grill.
Tadashi's Grilled Tomatoes
Ripe tomatoes develop umami-rich flavor when grilled with a soy sauce marinade. Mitsuba, a Japanese relative of parsley, lends a mild cilantro-like freshness.
Yield: serves 6-8
1⁄4 cup olive oil
5 cloves garlic, finely chopped
3 Tbsp. soy sauce
1 Tbsp. red yuzu kosho
1 tsp. sansho
1 tsp. kosher salt
4 medium tomatoes, cored and halved crosswise
1 cup roughly chopped mitsuba, parsley, or cilantro leaves and stems
Whisk oil, garlic, soy sauce, yuzu kosho, sansho, and salt in a 9″ x 13″ baking dish. Add tomatoes; toss to coat and lay cut side down in dish. Let tomatoes marinate at room temperature for 15 minutes.
Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side. Reserve marinade and grill tomatoes, cut side down, on hottest part of grill until slightly charred, 2-4 minutes. Flip tomatoes and spoon reserved marinade over tops; continue to grill without flipping until tomatoes are slightly caramelized, 6-8 minutes. Garnish with mitsuba.