This recipe has been slightly tweaked from one by Katsuyo Kobayashi, Japans favourite TV cooking show host and an Iron Chef winner. It is so easy to make, but to ensure plenty of flavour, use the best quality tomatoes you can get. If possible, make it ahead and refrigerate for at least an hour to let the flavours blend. This doesnt seem to keep well, so eat it the day you make it.
Iron Chef Winner s Japanese Pan-Fried Chicken from Food.com: A recipe from Katsuyo Kobayashi, and her book "Quick and Easy Japanese Cookbook". She was one of two female chefs to defeat Iron Chef Chen Kenichi, and is also considered to be Japan's favorite TV cooking show host.
小林 カツ代 白菜とツナのあんかけ汁 KNR 2015Feb (1997Jan30) Kobayashi Katsuyo Hakusai to tsuna (or salmon) no ankake jiru．Originally made with salmon but works with tuna, too. RECIPE here, bottom: http://ameblo.jp/sugartv/entry-11981741409.html