Earlier this summer, I posted a teritama recipe on YouTube - it's an easy, delicious hack that turns a simple ingredient into something extraordinarily delicious. It got me wondering what else could be teriyaki-ed.
As if on cue, our markets began overflowing with gorgeous sun-ripened tomatoes, their vibrant colors and enticing aromas sparking my culinary imagination. I'd previously experimented with tomatoes in Nikujaga, so I knew their natural sweetness would sing alongside a savory teriyaki sauce. But there was a challenge to overcome - tomatoes tend to break down when cooked.
The solution? Start with ripe but firm tomatoes, then employ a trick I like to use for other delicate foods: a light dusting of potato starch on the cut surface. This helps the tomato maintain its shape and provides the perfect canvas to which our teriyaki glaze can cling.
The tomatoes are then pan-roasted just long enough to be hot and juicy, evaporating some excess liquid and concentrating the flavors, but not so long that they turn to mush. Caramelize some soy sauce, sake, and sugar in the pan, and drizzle it on top for a summer treat that's like an ultra-flavorful tomato soup that you can eat with a fork and knife.
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Kathy Stroup says
This was just insanely good, and so easy! The interplay of flavors, textures, and temperatures made this dish so much more than I was expecting. I did add some garlic and finished it with shichimi togarashi and toasted sesame seeds, which really pumped up the flavor. I was eating them as a main course, and I found them as satisfying as any meat teriyaki dish. And it made for a guilt-free treat!
I'm the only one who likes tomatoes in my household, so this dish is perfect for me to make just for myself. The only downside: my daughter smelled me making this for lunch and insisted that I cook her some Teriyaki Chicken for dinner!😅
Marc Matsumoto says
I'm so happy to hear you enjoyed this. It was a random idea that popped into my head and it ended up being so much better than I expected. Great idea adding some more aromatic ingredients! This might be good with some basil on top too! I guess next time you could do both in the same pan and make a little extra teriyaki sauce.