Sake appetizer recipes

Procedure

1. Remove the stems from the cherry tomatoes and make a cross-shaped incision on the skin. Briefly blanch them in boiling water, then transfer immediately to cold water to cool. Peel off the skins.
2. For the chrysanthemum petals, add a small amount of vinegar to boiling water, blanch quickly, and transfer to cold water. Drain using a colander.
3. Bring the dashi stock, light soy sauce, and mirin from the mixed seasonings to a boil, then let it cool.
4. Soak the peeled tomatoes from step 1 in the cooled seasoning mixture for at least one day to allow the flavors to absorb.
5. Plate the tomatoes, pour some of the seasoning liquid over them, and garnish with the chrysanthemum petals from step 2.