Heat the dashi stock in a pot with the ＊ ingredients. Leave to cool. Finely julienne the ginger.
Put small cuts into the tomato skins. Submerge the tomatoes in a pot of boiling water and take out when the skins burst (You can peel off the skins from the split part.)
Chill the tomatoes into a bowl of cold water. Take them out and peel the skins.
Submerge tomatoes in the cooled dashi stock. Add ginger and marinate in the refrigerator for a day.
Transfer the tomatoes, ginger and a generous portion of dashi stock to serving plates. Sprinkle with chopped green onions. The dashi is delicious too, so drink up!
Story Behind this Recipe
I recreated a dish that I had at a kaiseki restaurant (traditional multi-course meal) inn.
Some of the acidity from the tomato will leak into the dashi stock, so it's best to make salty stock. Adjust if needed by adding salt. I make this with golf ball sized tomatoes, but you could use large tomatoes, too.