Fresh herb tomatoes, Yu Xiang sauce, furikake, fried garlic

5/6/24, 8:30 AM

To enjoy tomatoes in a different way, why not accompany them with a Yu Xiang sauce (made from chili bean and soy sauces, vinegar and chili pepper) and a homemade furikake (Japanese condiment)?

This recipe byGary Village, chef at Déméter restaurant in Bordeaux, is taken from the 2024 edition ofLivre 109: Le sang neuf de la gastronomie française. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time: 40 min
Cooking time: 25 min

Ingredients fortomatoes, Yu Xiang sauce, furikake

1 kg mixed heirloom tomatoes
1 bunch coriander
1 bunch spring onions
1 bunch dill

For the Yu Xiang sauce

40 cl sunflower oil
5 cloves garlic
50 g ginger
5 g chili flakes
1 chili pepper
10 g sugar
4 cl black vinegar
5 cl clear soy sauce
1 lemon
7.5 cl chili bean sauce

For the furikake

White + black + golden sesame seeds
10 nori seaweed leaves
10 g Ume plum flakes
Sal t

Steps for tomatoes, Yu Xiang sauce, furikake

Preparation: wash and quarter the tomatoes, then set aside in a cool place.
Wash and dry the fresh herbs. Separate the leaves from the coriander and dill stems.
Chop the spring onion. Set aside in a cool box with damp paper.
Yu Xiang sauce: finely chop the garlic and chili pepper. Peel and finely julienne the ginger. Zest the lemon. Prepare the mixture of light soy sauce, sugar and chili bean sauce.
In a saucepan, heat the oil over medium heat, fry the garlic shavings until golden, then remove and set aside. Stir the ginger and chilli into the hot oil for 1-2 min, add the chilli flakes and leave to infuse. Add the prepared sauce, stir and turn off the heat. Add the garlic shavings and set aside.
Furikake: dry-roast the sesame seeds and toast the seaweed in the oven at 180°C for 20 minutes. Blend the seaweed and add the plum flakes and salt once the sesame mixture has cooled.
To serve: mix the tomato wedges with the Yu Xiang sauce in a salad bowl and arrange on a plate or bowl. Sprinkle with furikake and add the fresh herbs on top.

Forfurther information, contact

Déméter, 9 rue Ausone, 33000 Bordeaux
12/20 in the Livre des 109
Read Gault&Millau's review of Déméter

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