+49 (0) 7721 9896-96 ✔ Delivery time 3-5 working days
  • DE EN
    • Benutzerkonto

    Tomato pie from the Tami Pan

    Tomato pie from the Tami Pan

    Inhaltsverzeichnis

    Recipe tomato pie recipe

    Characteristic of Japanese cuisine is not only cooking but also baking with cast iron cookware. In Japan, there are a variety of dishes and baked goods prepared in cast iron pans and baking molds. Due to their long-lasting heat conductivity and their ability to ensure even heat distribution, they are highly valued by both amateur and professional bakers. Similar to regular baking pans made of materials like aluminum, it's important to thoroughly grease the cast iron pan before use to prevent the baked goods from sticking to the pan.

    Creative creations such as tomato cake can be found in Japanese baking books. The tomato-colored cake looks delicious and can be enjoyed either hot or slightly cooled in the summer. The fruity, refreshing tomato cake is especially popular with children as an appetizer or side dish.

    Recipe for the most delicious tomato pie

    No. of persons4 portionsNo. of persons
    Preparation timeca. 15 minutes Preparation time
    Total Timeca. 30 minutesTotal Time
    Level of difficultyeasyLevel of difficulty
    DishDessert or appetizerDish
    Calories250kcal per portionCalories
    VegetarianVegetarian
    EggsEggs
    Kitchenware Kitchenware
    Tami Pan , Mixing bowl , Cooking pot , Weck glass , Serving plate
    Making tomato pie
    List of ingredients
    1 egg
    30ml milk
    150g flour
    1 teaspoon baking powder
    40g sugar
    1 teaspoon salt
    a pinch pepper
    some butter
    2-3 tablespoons tomato jam
    You can use any spices and flavorings to season the dough later - as required.
    500g Tomatoes
    150g sugar
    1 tablespoon lemon juice
    Kochende Miss Oryoki
    HAZARA Leaf Banryoku, serving platter L, green
    HAZARA Leaf Banryoku, serving platter L, green
    59,90 € *
    HAZARA Leaf Banryoku, serving platter, green
    HAZARA Leaf Banryoku, serving platter, green
    32,50 € *
    Japanese plate Yuuki
    Japanese plate Yuuki
    from
    16,90 € *
    Go to item
    Earthenware plate Infinity oval, 3 sizes
    Earthenware plate Infinity oval, 3 sizes
    from
    19,90 € *
    Go to item
    Preparation
    Step 1

    First, soak the 500g of tomatoes in hot water to remove the skin. Then chop the tomatoes, place in a pan with the sugar and lemon juice and heat up. Reduce while stirring until the mixture thickens. Avoid burning at all costs. The tomato jam can now be placed in a sterile jar and stored in the fridge if required.

    Step 2

    Put the flour, baking powder and salt in a bowl and mix everything together well. In another bowl, add the eggs, milk, water, sugar and tomato jam and mix well until you have a smooth batter. In the meantime, you can preheat the oven to 160 degrees.

    Step 3

    Pour the smooth batter into the inside of the buttered Tami Pan and place the cast iron pan in the preheated oven.

    Step 4

    Bake in the oven at approx. 160 degrees top/bottom heat for about 20 minutes. Don't forget to put the iron lid on during the baking process.

    Step 5

    Caution: New ovens are often more powerful than old ones. Always keep an eye on the cake when baking with cast iron baking tins for the first time. The number of minutes may vary slightly.

    Step 6

    There is a simple trick to determine whether the tomato pie is fully baked. If the dough does not stick when you insert a bamboo skewer, it is ready. Then turn the pan with the iron lid on and gently shake it up and down to loosen and remove the cake from the cast iron pan. Make sure you wear heat-resistant gloves and mittens and take care not to burn yourself.

    Step 7

    Tip: You can drizzle the fresh tomato tart with a few drops of olive oil and serve with fresh basil, sun-dried tomatoes and a little feta cheese. Enjoy your meal!

    Japanese cheesecake Recreate the recipe »
    Newsletterbadge Newsletterpfeil

    Newsletter subscribe now

    Our newsletter subscribers are the first to be informed!!

    News about products, manufacturers & designers
    and cultural topics relating Japan

    Newsletterpfeil
    Newsletterpfeil
    Newslettermockup
    Recipes

    Newsletter

    Our newsletter will inform you about
    exciting new posts about the
    Japanese culture!

    Sign up now!

    Newsletterbild
    Kundenmeinungen zu ORYOKI
    Information
    The latest   blog entries
    Taiwanese-style dumplings recipe - Dumplings recipe | discover now at ORYOKI
    04 Jul

    Dumplings are filled dumplings that are very popular in Asian cuisine. They are also known as jiaozi and originate from China, but are now also very popular in other Asian countries such as Japan, Korea and Vietnam. The dumplings are usually boiled in a broth, steamed or fried in a pan and can be served as an appetizer, side dish, main course or snack.

    Read more
    White bread recipe - From the cast iron pot from the fireplace - White bread recipe | ORYOKI recipe collection
    20 Jun

    Bread is a staple food that has been consumed around the world for thousands of years. There are many different types of bread made in different cultures and regions of the world, but the basic principle of making bread by combining the simple ingredients of flour, water and yeast or sourdough is always the same.

    Read more
    Refreshing Hojicha fruit tea punch - Refreshing Hojicha fruit tea punch | Recipe at ORYOKI
    06 Jun

    Fruit tea punch made from Hojicha tea is a delicious combination of sweet, bitter and refreshing flavors. This drink is particularly suitable for young and old on warm summer days or as a party drink.

    Read more
    Tarte Tatin recipe without oven - Tarte Tatin from the cast iron pan | Recipe at ORYOKI
    23 May

    A tarte tatin is a French dessert traditionally made from apples and puff pastry or shortcrust pastry. The apples are caramelized in sugar and butter, covered with the pastry and baked in the oven. The tart is then turned out of the tin so that the apples are on top and the caramel is spread over the apples. The tarte tatin can be served warm or cold and is often served with a scoop of vanilla ice cream or whipped cream.

    Read more
    Japanese rice balls (yaki onigiri) from the yakiyaki grill pan - Japanese rice balls from the cast iron pan | Recipe at ORYOK
    09 May

    akionigiri rice balls are served in Japan as a snack or as a side dish with soups and stews. The crispy texture of the grilled rice balls and the salty taste of the soy sauce, which is often used as a seasoning, are very popular and make yakionigiri a delicious addition to many dishes in Japanese cuisine.

    Read more
    Fluffy cinnamon buns from the cast iron pan - Fluffy cinnamon buns from the cast iron pan | ORYOKI Blog
    11 Apr

    The origin of cinnamon buns is not fully known, but it is assumed that they originated in Sweden. They have been baked there since the beginning of the 20th century and are a popular pastry for the Swedish coffee break, the "fika".

    Read more
    Risotto with prawns and pumpkin - Risotto with prawns and pumpkin | Discover the recipe at ORYOKI
    05 Apr

    Read more
    Pan pizza - pizza from the cast iron pan - Crispy pizza from the cast iron pan
    28 Mar

    Pan pizza is a type of pizza that, unlike traditional Italian pizza, is known for its thick, crispy crust. It is baked in a deep baking dish or large pan, which is greased with a little oil.

    Read more
    Winter vegetable stew with chicken and millet - Winter vegetable stew | Japanese recipe
    14 Mar

    On cold winter days, there is hardly anything better than warming up from the inside out. A hot stew is not only delicious, but also a healthy, nutritious and cozy meal that tastes particularly good on cold days.

    Read more
    Buta No Kakuni - Japanese-style braised pork belly - Kakuni braised pork belly | Japanese recipe
    22 Feb

    The traditional recipe for this Japanese dish takes two days to prepare. For busy people, this dish is not necessarily suitable for everyday use - so here we show you a version of Buta No Kakuni 豚の角煮 (Japanese for "gently cooked pork belly cubes") that can be prepared relatively quickly.

    Read more