Tapioca pearls in tomato broth
The tapioca pearls look like tomato seeds but you can give them whatever flavours you like. In this case, we add a tomato flavour. Makes 500g. (Monday, 24 May 2021, 10:04)
🍽️ Makes 500
Ingredients
| 1250 g | tomatoes |
| 100 g | celery |
| 2 cloves | garlic |
| 100 g | shallot |
| 15 g | basil |
| 10 g | coriander |
| 5 g | black pepper |
| 15 g | salt |
| 100 g | fine tapioca pearls |
| 800 ml | water |
| — | salt (as needed) |
| — | Japanese soy sauce (as needed) |
Instructions
- Blend together the tomatoes, celery, garlic, shallots, basil, coriander, black pepper, and salt in a blender to form a pulp.
- Place the pulp in a fine-meshed passing cloth on top of a sieve.
- Set aside, weighed down, for at least 24 hours so that the liquid is collected.
- Put the tapioca pearls in a pan with 800ml of water and 300ml of the clear tomato juice.
- Partly cook the tapioca pearls in around fifteen minutes so that a white core is just about visible.
- Strain off the tapioca pearls with a sieve and immediately place them in a container with 500ml of cold clear tomato juice.
- Season to taste with salt and Japanese soy sauce.
- Set aside in the refrigerator for at least twelve hours.
Serving suggestions:
- Perfect with corvina, lovage, and jalapeño.
- Combines well with physalis, coriander, and celery.
- Delicious when served with lamb accompanied by aubergine and basil.