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Tomato Tartare

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plate

Yield

Yield: 24 servings

kikkoman products used:

ingredients

18 pounds large Roma tomatoes
6 ounces finely minced shallots
6 ounces garlic cloves
3 ounces Dijon mustard
5 tablespoons Kikkoman Soy Sauce
1 tablespoon granulated sugar
4 ounces capers
Tabasco sauce
Salt and pepper
3/4 cup extra virgin olive oil
48 small mozzarella balls
6 ounces minced chives
Frisée

directions

Postion a rack in the center of the oven; preheat to 250°F. Line a baking sheet with Silpat or parchment. Core tomatoes and cut in half lengthwise; place cut side up on baking sheet. Roast 3 hours or until partially dried out. Skin tomatoes and scoop out and discard seedy centers. Chop tomato flesh; place in the center of a piece of cheesecloth and wring out over a bowl to remove excess liquid. Place tomato flesh in a bowl. (Save the liquid to flavor dressings, soups, sauces.)

Blanch shallots in boiling water just until tender. Drain in fine-mesh sieve and run under cold water to cool. Drain on a paper towel. Add shallots to tomatoes. Using a rasp grater, grate the garlic directly into tomatoes (or mince the garlic and add it). Add mustard, soy sauce, sugar, capers and 1/4 cup olive oil. Season with Tabasco, salt and pepper. Refrigerate until cold, at least 1 hour or up to a day. Adjust seasoning before serving.

For each serving, to order, place a 3-inch ring mold in the center of a serving plate; fill with tomato tartare. Do not press down on the tartare; it should be somewhat loosely packed. Gently remove mold. Place 2 mozzarella balls on top of tartare. Sprinkle with chives and frisée; drizzle with 1 teaspoon olive oil.

Recipe by Chef Michel Richard, Citronelle (Washington, D.C.)

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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