Dashi Tomato with Tosazu Jelly

Instructions

1. Put dashi pack, water, light sauce and mirin in a pot and bring it to a boil. Simmer for 7 minutes, then turn off the heat and let it cool. Keep the dashi bag inside the pot.
2. Blanch tomatoes in boiling water for 20 seconds or until the skin splits, then move them into an ice bath to stop them from cooking further. Using the split, peel the tomatoes.
3. Soak the peeled tomatoes in the dashi from step 1. Let them sit in the refrigerator for 6 hours to absorb the flavors.
4. Put vegetable dashi pack, standard dashi pack, light soy sauce, and mirin in a pot and bring it to a boil. Simmer for 7 minutes, then turn off the heat. Squeeze out the dashi pack well, remove it from the pot, and add vinegar.
5. Let the pot cool down to around 140℉, then add and dissolve the gelatin. There should be 2 and a half cups of liquid, add gelatin accordingly.
6. Transfer the mixture to a container and refrigerate until it sets, about 1 to 2 hours.
7. Place the tomatoes soaked in dashi on a plate and crumble the gelatin mixture over them, and it's ready to serve.
8. Enjoy.