These tomatoes were super ripe, not mushy and only 300 yen for the 3!
I used most of these for a miso soup.
Make your dashi (stock).
Dashi (stock) from "Tanita Shokudo" makes about 900 mililiters
1000 mililiters of water
10 grams of dried konbu
10 grams of katsuobushi (bonito flakes)
Bring the water and konbu up to just before boiling.
Remove konbu, turn off heat and add the katsuobushi.
Strain liquid through a paper towel.
NOTES: this stock will last for about a week. Super easy and delicious.
For miso soup: adapted from "Tanita Shokudo": serves 2
300 mililiters of dashi
2 teaspoons miso (soy bean paste)
1/4 yellow onion, thinly sliced
1/2 tomato, diced
In a pot on medium heat, cook your onions in the dashi.
Add the miso.
In a bowl add your diced tomato, then pour over the soup, a little different from the usual Japanese miso soup, but really tasty.
By the way, this was the soup I served with the nasu kabayaki donburi.
NOTES: most people throw out the used katsuobushi and konbu after making dashi, though I have read that some make furikake out of it, I haven't tried this myself, but want to soon.