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!

Tomato and Pork Millefeuille
Photographed by Takeshi Noguchi


Recipe by
Masako Kono

Easy

Pork

Vegetables

Quick

210kcal

15minutes

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
  • [A]

    • 1/4 bouillon cube
    • 50 ml hot water
  • 50 ml white wine
  • Salt
  • Pepper

Directions

1

Insert a knife diagonally around the tomato stems and scoop them out. Cut the tomatoes into 1 cm rounds.

2

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].

3

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.

4

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.

5

Place the frying pan over medium heat. When everything comes to a boil, cover and simmer for 5-6 minutes.

6

Plate up and top with the remaining shiso leaves, torn into pieces.