Grilled Tomato Salad with Mozzarella and Unagi Sauce

By DreiFromBK

Ingredients

• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sugar
• 2 tablespoons soju or sake
• 1/3 cup mayonnaise
• 1 tablespoon fresh lime juice
• Salt
• 2 green (unripe) tomatoes, sliced 1/4 inch thick
• 1 tablespoon canola oil, plus more for brushing
• 2 cups yellow grape tomatoes, 1 cup halved
• 1 pound fresh mozzarella cheese, sliced and torn into bite-size pieces
• 3 tablespoons thinly sliced basil
• 3 tablespoons chopped mint

Details

Servings 6
Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 1

In a small saucepan, combine the soy sauce with the mirin, sugar and soju; bring to a boil. Simmer over moderate heat, stirring, until reduced to 1/4 cup, about 12 minutes. Let cool completely, then whisk in the mayonnaise and lime juice and season with salt.

Light a grill or preheat a grill pan. Brush the green tomatoes with oil and season with salt. Grill over high heat, turning once, until lightly charred, 4 minutes. Transfer to a plate to cool, then cut into quarters.

In a perforated grill pan, toss the whole grape tomatoes with the 1 tablespoon of oil and season with salt. Grill over high heat, tossing occasionally, until lightly charred, about 2 minutes. Let cool slightly.

On a platter, toss the mozzarella with all of the tomatoes. Drizzle 1/2 cup of the unagi sauce over the salad and scatter the basil and mint on top. Serve, passing the remaining sauce at the table.