Pickled Tomatoes on a blue plate.

Before the summer ends, I wanted to share one more recipe – Japanese-style Pickled Tomatoes (トマトの酢漬け). I was inspired to make this recipe after watching the popular Japanese TV drama – Kodoku no Gurume (孤独のグルメ) [Season 6, Episode 2]. The protagonist had the pickled tomatoes as a part of Pan Fried Ginger Pork Belly lunch meal set. It looked really refreshing and I had to come up with something similar.

A plate containing Pan-Fried Ginger Pork Belly along with shredded cabbage.

For those of you who are not familiar with Kodoku no Gurume, the main character Gorō is a Japanese salaryman who is in sales. As a salesman, Gorō travels across Japan for his work and on each business trip he visits various restaurants and street booths to sample the local cuisine. Each chapter features a different place and dish.

Kodoku no Gurume 6

This TV drama has been around for years in Japan, and currently, Season 7 is on air. Unfortunately, it is not available on Netflix like Midnight Diner: Tokyo Stories here in the States, but it’s available on Netflix Japan and other sources. Maybe Netflix USA will pick it up if there’s enough interest for the drama.

Whether you have access to Kodoku no Gurume or not, I want to share all the delicious foods the main character Goro-san enjoyed in the show and I hope you would join me in cooking up these dishes.

Pickled Tomatoes in a jar.

Japanese-Styled Pickled Tomatoes

In Japanese, when whole tomatoes are marinated in vinegar, they are called Tomato no Suzuke (トマトの酢漬け). But what makes it “Japanese-style”? Here are the two things that distinguish Japanese Pickled Tomatoes from other kinds of pickled tomatoes you may be familiar with:

1. The use of dashi and soy sauce 

Oftentimes, the vinegar marinade for Japanese pickled tomatoes is not just vinegar, but it also includes soy sauce and dashi – Japanese stock/broth. If you want to make this vegetarian/vegan, you can use Vegan Dashi; otherwise, you can make it with the most common Awase Dashi made with both kombu and katsuobushi (dried bonito flakes).

2. The tomatoes are pickled without the skins 

For this recipe, tomato skins for the Pickled Tomatoes are usually peeled off. When you bite into tomatoes, the texture is considered better without the skin on. It’s up to you if you want to do this extra step, but maybe give both choices a try and let me know if you like the skins peeled or not peeled.

Pickled Tomatoes on a blue plate.

The Easiest Way to Peel Off the Tomato Skins

There are several ways to peel off the tomato skins: blanch, scorch, microwave, or freeze the tomatoes. Among them, I think the easiest and safest method is blanching.

You would prepare a pot of boiling water. Gently submerge the tomato(es) in the boiling water for 10-15 seconds turning once. Then immediately transfer to the iced water. Then the skin will be peeled off easily.

If you have picked up some juicy, fresh red tomatoes from your garden or the farmers market, the Japanese-style Pickled Tomatoes is definitely a fun and unique way to put them to good use.

JOC Kodoku no Gurume Recipes Series

Pickled Tomatoes on a blue plate.

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Pickled Tomatoes on a blue plate.
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4.93 from 14 votes

Pickled Tomatoes

by Namiko Hirasawa Chen
Mouthwatering Japanese-style Pickled Tomatoes pack layers of umami in every bite. Dashi stock and soy sauce infuse the vinegar marinade for soaking ripe and juicy tomatoes. Savor these chilled tomatoes as a refreshing side dish or appetizer!
Prep: 10 minutes
Cook: 5 minutes
Chilling: 3 hours
Total: 15 minutes
Servings: 2 tomatoes

Ingredients 
 

  • 2 tomatoes

For the Marinade

For the Garnish

  • ½ onion (optional)
  • parsley (optional)

Instructions

  • Before You Start…Please note that this recipe requires 3 hours of chilling time.
    Gather all the ingredients. Bring a large pot of water to a boil.
    Pickled Tomatoes Ingredients
  • Prepare a large jar or container that can fit your tomatoes. Combine all the ingredients for the marinade: ½ cup dashi (Japanese soup stock), 1 cup rice vinegar (unseasoned), 4 Tbsp sugar, 1 Tbsp soy sauce, and 2 tsp Diamond Crystal kosher salt.
    Pickled Tomatoes 1
  • Using a knife, score an X in the skin on the bottom of 2 tomatoes. Place them gently into the boiling water.
    Pickled Tomatoes 2
  • Blanch the tomatoes for 10–15 seconds, flipping them once halfway through. Transfer the tomatoes from the pot to a cutting board.
    Pickled Tomatoes 3
  • You can dunk them in cold water for 10 seconds to cool or leave them on the cutting board until they‘re cool enough to handle. Then, gently peel off the skin using your fingers. Discard the skin.
    Pickled Tomatoes 4
  • Place the tomatoes in the marinade. Cover and keep in the refrigerator for at least 3 hours until completely chilled or up to 3–5 days.
    Pickled Tomatoes 5

To Serve

  • When you‘re ready to serve, mince ½ onion (optional) for garnish. You will need 2–3 Tbsp minced onion per tomato.
    Pickled Tomatoes 6
  • Soak the minced onion in a bowl of water to remove the bitterness. Squeeze out the water and they are ready to use.
    Pickled Tomatoes 7
  • Cut the tomatoes into ½-inch (1.3-cm) slices. Garnish with the minced onion and parsley (optional).
    Pickled Tomatoes 8

Nutrition

Calories: 82kcal, Carbohydrates: 17g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 494mg, Potassium: 594mg, Fiber: 3g, Sugar: 14g, Vitamin A: 2083IU, Vitamin C: 34mg, Calcium: 27mg, Iron: 1mg

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