My journey with Japanese cuisine has been a long and beautiful one, deeply connected to the prestigious Tsuji Cooking Academy in Osaka. As both a student and a teacher there, I’ve had the honor of exploring the depths of this incredible food culture. This very recipe was born from a collaboration with the academy’s professors, a standout favorite from over 800 recipes we tested for one of my restaurant openings. We’ve transformed it into a stunning vegetarian masterpiece. It’s an elegant, easy-to-prepare dish that’s also a nutritional powerhouse, packed with minerals, probiotics, and vibrant, plant-based goodness.
Ingredients
• YUZU-MISO DRESSING
• ⅓ cup / 80 ml tomato water (see step 1)
• ⅔ cup / 160 g sweet white miso
• 1 tablespoon / 15 ml crème fraîche
• 1 teaspoon / 5 ml olive oil
• 1 tablespoon / 15 ml yuzu juice
• Salt, to taste
• Freshly ground white pepper, to taste
• TOMATO “SASHIMI” & MARINADE
• 5 large, firm beefsteak tomatoes, divided
• ⅓ cup / 80 ml sake
• ⅓ cup / 80 ml mirin
• ¼ cup / 60 ml soy sauce or tamari
• 1 teaspoon / 5 ml yuzu juice
• 1 small piece kombu seaweed (approx. 2×2 inches / 5×5 cm)
• FOR SERVING
• 1 cup / 25 g micro greens and/or delicate herbs (such as shiso, chervil, radish sprouts, dill, or basil)
Instructions
1. Prepare the Tomato Water & “Sashimi”: Score a small ‘X’ on the bottom of all 5 beefsteak tomatoes. Blanch them in boiling water for 30-60 seconds, then transfer to an ice bath. Peel the skins off. For the tomato water, roughly chop 3 of the tomatoes, season with ¼ to ½ teaspoon salt, and blend into a smooth purée. Place in a cheesecloth-lined strainer set over a bowl and let it strain overnight in the refrigerator to collect the clear water. Reserve the pulp for another use.
2. Prepare the Tomatoes for “Sashimi”: Take the remaining 2 peeled tomatoes, cut them in half, and gently scoop out the seeds. You should be left with the firm tomato “petals.” Thinly slice these petals into wide, sashimi-like pieces.
3. Make the Yuzu-Miso Dressing: In a bowl, combine ⅓ cup of the collected tomato water, the sweet white miso, crème fraîche, olive oil, and yuzu juice. Whisk or blend until completely smooth and emulsified. Season with salt and white pepper to taste. For the best flavor, let the dressing rest overnight in the refrigerator.
4. Make the Marinade: In a separate bowl, combine the sake, mirin, soy sauce, yuzu juice, and the piece of kombu seaweed. Stir to combine and let this mixture also rest overnight in the refrigerator to allow the flavors to meld.
5. Marinate & Serve: Remove the kombu from the marinade. Gently place the prepared tomato slices into the marinade bath for 5-10 minutes to absorb the flavor. To serve, spread a thin, round layer of the yuzu-miso dressing on each plate. Carefully lift the tomato slices from the bath, letting any excess liquid drip off. Arrange the tomato “sashimi” beautifully over the dressing and garnish with a sprinkle of fresh micro greens and herbs.
Nutritional Information
• NUTRITIONAL SPOTLIGHT
• This dish is a celebration of flavor and wellness. The fermented miso is a fantastic source of probiotics, supporting gut health. Tomatoes are rich in vitamins and the antioxidant lycopene, while the combination of provides a variety of essential minerals like zinc and calcium.
Pro Tips
• For the best flavor, prepare the dressing and the marinade a day in advance. This allows the complex umami notes to fully develop.
• To make this dish vegan, simply swap the crème fraîche for a dairy-free alternative like cashew cream or a thick, unsweetened coconut yogurt.
• Don’t discard the tomato pulp left over from making the tomato water! It’s packed with flavor and perfect for adding to pasta sauces, soups, or bruschetta.
• The quality of your tomatoes is key. Choose firm, ripe, and meaty varieties like Beefsteak or heirloom for the best “sashimi” texture.
• If you can’t find yuzu juice, you can substitute it with a 2:1 mixture of fresh lemon juice and lime juice for a similar citrusy brightness.
FAQ
Q: How can I make this tomato sashimi recipe vegan
A: To make this dish fully vegan, simply swap the crème fraîche in the yuzu-miso dressing for a dairy-free alternative. The recipe suggests using a thick cashew cream or an unsweetened, thick coconut yogurt for a similar creamy texture.
Q: What can I substitute for yuzu juice
A: If you cannot find yuzu juice, you can easily substitute it with a mixture of fresh lemon and lime juice. Use a ratio of two parts fresh lemon juice to one part fresh lime juice to achieve a similar bright, citrusy flavor profile.
Q: Can I prepare this vegetarian sashimi ahead of time
A: Yes, preparing some components in advance is highly recommended for the best flavor. Both the yuzu-miso dressing and the marinade can be made a day ahead and stored in the refrigerator. This allows the complex umami notes to fully develop overnight.
Q: How should I store leftovers
A: This dish is best served fresh after assembly. However, if you have leftovers, it’s best to store the components separately. Keep the yuzu-miso dressing, the marinade, and any un-marinated tomato slices in separate airtight containers in the refrigerator for up to one day.
