One of our favourite tomato dishes thats completely adaptable. Sweet, savoury, fresh... with crunchy rice. We like it paired with a few slices of Shiki Menya's pork belly char siu. You can also top it with a soft boiled or fried egg or just enjoy on its own!
6-8 Tomatoes on the Vine (approx 1.5-2 lbs)
2 Cloves Garlic (or 1 tsp garlic powder)
2 Tbsp Grated Ginger
5 Tbsp Soy Sauce
1.5 Tbsp Rice Vinegar
1.5 Tbsp Honey
3 tsp Sesame Oil
2 Cups Short Grain Rice
2 Tbsp Canola Oil
3-4 portions pork belly char siu (optional)
4-8 Soft boiled or fried eggs (optional)
Chop tomatoes and finely slice the scallions.
Prepare dressing by combining garlic, ginger, soy sauce, rice vinegar, honey and sesame oil. Add tomatoes and scallions ad stir to combine then set aside.
Heat half of the oil in a pan then add half the rice in big chunks. Crisp them for 4 minutes on one side, or until they are golden. Then use a spatula to roughly break up the pieces, flip them and cook for another 4 minutes until gold and crispy. Repeat with second batch of rice.
Serve tomatoes over rice. Optional toppings include pork belly char siu or soft boiled/fried eggs and additional scallions.
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