Ingredients
1/4 c. soy sauce
1/4 c. mirin
2 tbsp. soju or sake
1/3 c. mayonnaise
1 tbsp. fresh lime juice
salt
2 green (unripe) tomatoes, sliced 1/4 in. thick
1 tbsp. canola oil, plus more for brushing
2 c. yellow grape tomatoes, 1 c. halved
1 lb. fresh mozzarella cheese, sliced and torn into bite size pieces
3 tbsp. Thinly sliced basil
3 tbsp. Chopped mint
Preparation
Step 1In 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.Step 2Light 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.Step 3In 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.Step 4On 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.
