Tomato ponzu
A surprising variation on ponzu. Tomatoes are full of umami and also contain acidity, making them ideal as a base for ponzu. The infusion programme in the vacuum machine allows you to infuse liquids cold. This also preserves the volatile flavour compounds that would otherwise evaporate when heated.
In this component, we use the Henkelman vacuum sealer. With this professional chamber vacuum sealer, you can pack, store, and prepare food more efficiently.
Makes 1800 grams.
Allergens and dietary requirements
- Soy
- Gluten
- Vegan
Ingredients
Preparation method
Blend the tomatoes, lemongrass, and lime leaves in a blender until smooth.
Freeze the tomato base, then leave it to thaw in a sieve lined with a cheesecloth. You can also do this under pressure by placing a heavy object on top.
Weigh out 1200 grams of the tomato base into a container that fits in the vacuum machine .
Add the lime zest and kombu, and set the machine to the infuse programme.
Leave to stand in the fridge overnight.
Strain the base and season to taste with the remaining ingredients.
Serving suggestions
- Delicious in a dish with tomato, prawns, and basil
- Pairs well with beef, aubergine, and spring onions.
- Perfect as a base for a dressing or vinaigrette.
