Tomato and Pork Millefeuille
Much like konbu kelp and other forms of dashi, tomatoes are loaded with umami compounds such as glutamic and aspartic acids. This recipe is a great example of an umami-rich tomato dish!
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 2)
- 2 tomatoes (300 g)
- 120 g pork shoulder loin (thinly sliced)
- 1 bag enoki mushrooms (large) (200 g)
- 10 shiso leaves
- 1/4 bouillon cube
- 50 ml hot water
- 50 ml white wine
Insert a knife diagonally around the tomato stems and scoop them out. Cut the tomatoes into 1 cm rounds.
Cut off the base of the enoki mushrooms and separate into easy-to-eat sections. If using large slices of pork, cut in half before seasoning with salt and pepper. Prepare the soup by mixing [A].
Lay the enoki mushrooms in a frying pan, and cover with 5 shiso leaves torn into bite-size pieces. Lay 2/3 of the tomatoes on top and lightly season with salt and pepper.
Spread the pork over the first layer of tomatoes, then cover with the remaining tomatoes. Pour the soup and white wine over the pan in a circular motion.
Place the frying pan over medium heat. When everything comes to a boil, cover and simmer for 5-6 minutes.
Plate up and top with the remaining shiso leaves, torn into pieces.