4 medium tomatoes, cut in half horizontally, bottoms trimmed so tomato halves sit evenly
2 tablespoons white miso
2 tablespoons sake or dry vermouth
2 tablespoons mirin or sweet sherry
1 bunch cilantro, stems and roots included, washed and dried, then coarsely chopped
1 1/2-inch piece ginger root, peeled and cut crosswise into thin slices
1 tablespoon unseasoned rice wine vinegar
1/2 teaspoon sea salt
1/2 cup sunflower or vegetable oil
Kernels from 2 ears of cooked, steamed or grilled corn
4 scallions, white and light-green parts, cut crosswise into thin slices
For the tomatoes, position top oven rack 4 to 5 inches from broiler element; preheat broiler. Place the tomatoes, cut side up, in a large, shallow roasting pan or on a rimmed baking sheet lined with aluminum foil.
Combine the miso, sake or vermouth and the mirin or sweet sherry in a liquid measuring cup. Pour this glaze over tomatoes, spreading equal amounts on each one. Broil tomatoes for 2 to 3 minutes or until bubbling and caramelized (with a few dark spots).
While tomatoes are in oven, combine the cilantro, ginger, rice-wine vinegar, salt and oil with 1/4 cup water in a blender; puree to form a smooth, bright-green vinaigrette. Taste and adjust seasoning as needed; transfer to a squeeze bottle or a cup with a pour spout. There will be vinaigrette left over; it can be covered and refrigerated for 3 days.
Combine the corn and scallions in a bowl; add a tablespoon or two of vinaigrette and mix well.
Arrange miso-glazed tomato halves on a platter with corn salad in middle or alongside; drizzle vinaigrette on platter or on tomatoes. Serve immediately.
Makes 4 to 8 servings.
— Recipe from chef Nora Pouillon of Restaurant Nora in D.C.