These tomatoes look unspectacular! But once eaten, they are addictive. I had them at Mochi in Vienna, my friends Asian fusion restaurant – amazing by the way!
You can make them as an appetizer snack, or complete them with mashed avocado and shrimps – for the “non-vegan” friends. I don’t have the recipe from Mochi, but kind of figured out my own:
“real” cherry tomatoes, organic, good quality
1 cup sesame oil
2 cups rice vinegar
2 cups soy sauce
1.5 TBS brown sugar
1 dried or fresh chili pod (chopped)
The quantities depend on the amount of cherry tomatoes but it is not very important, as the liquid does not need to cover the tomatoes completely – see below.
First, with a small kitchen knife, carefully cut a little cross in the cherry tomatoes’ skin. In a pan, boil water and throw in the cherry tomatoes for about 30 seconds, then cool them down. Now you can easily peel the tomatoes and set aside in a Tupperware which should have an accurate size – the tomatoes should be fitting right into it without leaving too much air around them.
In a small pan, heat the soy sauce and vinegar, add the sugar and chili. Once the sugar dissolved, let it cool down for about 10 minutes, then add the sesame oil. Mix well and pour onto the tomatoes.
Now tightly close the Tupperware and put in the fridge for at least one day, better two days. Turn the container from time to time in order for all the tomatoes inside to be able to soak in the marinade.
For the non-vegan version:
With a fork, smash the avocado and mix in some soy sauce and lemon juice / lemon skin. Set aside.
Sprinkle the shrimps with salt, cayenne pepper and lemon skin and pan-fry for only about 30 seconds per side
Dress the tomatoes on top of the avocado mash and top with the shrimps.
I also used small pieces of cucumber to marinate in the same liquid – but this is optional.