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360g cherry tomatoes, 8 shiso leaves, 8 stems of basil, 2T bonito flakes, 1 lemon.

(1) 15ml soy sauce, 18ml mirin, 18ml sake, 1 piece of kombu, 1 dried shiitake mushrooms.
(2) 1T olive oil, 1 tsp sesame oil.
(3) 1/2 tsp sea salt, some ground black pepper.


1. Add seasoning (1) to a pot; Bring to the boil over a high heat; Turn off the heat; Add the bonito flakes; Leave it for 10 minutes; Strain through a fine-mesh sieve to a bowl; Cool at the room temperature.
2. Rinse and drain shiso leaves; Shreds.
3. Rinse and drain basil leaves; Shred most; Discard the stems of the remaining.
4. Rinse a lemon; Cut into halves; Squeeze for juice.
5. Add seasoning (2), 1T lemon juice from the step 4 and 1/4 cup of the sauce from the step 1 to a mixing bowl; Mix well.
6. Rinse and drain cherry tomatoes; Discard the stems; Cut each into halves; Add to mixing bowl from the step 5; Toss well; Add seasoning (5), the shiso shreds and the basil shreds; Toss well; Arrange in serving bowls; Garnish with the remaining basil.