Tuesday, June 16, 2015

Softshell Crab, Tomato, and Vanilla

When I was in Tokyo last month I had a wonderful meal at Jimbocho Din. One of the dishes that really stood out was a tomato marinated with rice wine vinegar and vanilla. The vanilla flavor really accentuates the sweetness of the tomato without adding any actual sugar. Chef Zaiyu Hasegawa brings both incredible technique and a great sense of humor to all of his dishes.

Tonight I am doing a play on the tomato-vanilla combination with softshell crab chips and a Tomato-vanilla vinaigrette.

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