Enoki | tomato | hoisin sauce | shallot

4 persons | Vegetables, Shichirin, Vegetables and side dishes | Vegetarian | Side dish

Prep time

• Light a medium amount of Binchotan, fully open the sliders of the Shichirin and let it reach a good temperature. Remove the standard grate and place the Yakitori bars on the Shichirin.  

Preparation

• Start by cutting the first tomato into 4 strips, try to use as many hard pieces as possible, remove as much of the seeds and loose flesh as possible and set aside. Skewer the strips with 2 or 3 skewers. Cut the shallot into wafer-thin strips and set aside.
   
• Put the seeds and flesh together with the second tomato, cut into pieces, in a blender and blend until fully liquid. Season with salt and sushi vinegar to taste, then drain through a cheesecloth or coffee filter to make a clear gravy. 
   
• Carefully pull the Enoki mushrooms apart without removing the bottom, so that you get 2 or 3 flat strips of mushrooms.
   
• Roast the tomato strips over the hot Binchotan until they start to colour nicely and keep them aside. 
   
• Remove the Yakitori bars and replace the standard grill. Then grill the mushrooms on both sides, brushing with hoisin sauce while frying. 
   
• In the bottom of a bowl, place the tomato topped with the mushrooms, finish with the shallot and serve with the tomato gravy.

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