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Vegetarian Tomato Sashimi with Yuzu-Miso Dressing – vegetarian recipe
Stav Kogan

Vegetarian Tomato Sashimi with Yuzu-Miso Dressing

An elegant, easy-to-prepare vegetarian tomato 'sashimi' recipe born from a collaboration with the prestigious Tsuji Cooking Academy. This nutritional powerhouse features thinly sliced tomatoes in a savory marinade, served with a creamy yuzu-miso dressing. It's packed with mineral
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 12 hours 30 minutes
Servings: 4 serving
Calories: 210
Ingredients Method Nutrition

Ingredients
  

  • YUZU-MISO DRESSING
  • ⅓ cup (80 ml / 2.7 fl oz) tomato water (see step 1)
  • ⅔ cup (160 g / 5.6 oz) sweet white miso
  • 1 tablespoon (15 ml / 0.5 fl oz) crème fraîche
  • 1 teaspoon (5 ml / 0.2 fl oz) olive oil
  • 1 tablespoon (15 ml / 0.5 fl oz) yuzu juice
  • Salt, to taste
  • Freshly ground white pepper, to taste
  • TOMATO SASHIMI & MARINADE
  • 5 large , firm beefsteak tomatoes, divided
  • ⅓ cup (80 ml / 2.7 fl oz) sake
  • ⅓ cup (80 ml / 2.7 fl oz) mirin
  • ¼ cup (60 ml / 2 fl oz) soy sauce or tamari
  • 1 teaspoon (5 ml / 0.2 fl oz) yuzu juice
  • 1 small piece kombu seaweed (approx. 2x2 inches / 5x5 cm)
  • FOR SERVING
  • 1 cup (25 g / 0.88 oz) micro greens and/or delicate herbs (such as shiso, chervil, radish sprouts, dill, or basil)
  • 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.
  • 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.

Method
 

  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.
  2. 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.
  3. Place in a cheesecloth-lined strainer set over a bowl and let it strain overnight in the refrigerator to collect the clear water.
  4. Reserve the pulp for another use.
  5. 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.
  6. 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.
  7. Whisk or blend until completely smooth and emulsified.
  8. Season with salt and white pepper to taste. For the best flavor, let the dressing rest overnight in the refrigerator.
  9. Make the Marinade: In a separate bowl, combine the sake, mirin, soy sauce, yuzu juice, and the piece of kombu seaweed.
  10. Stir to combine and let this mixture also rest overnight in the refrigerator to allow the flavors to meld.
  11. 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.
  12. Arrange the tomato sashimi beautifully over the dressing and garnish with a sprinkle of fresh micro greens and herbs.
  13. 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.

Nutrition

Calories: 210kcalCarbohydrates: 18gProtein: 5gFat: 12g

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