Thursday, June 5, 2014

Tomato Salada (Japanese Tomato Salad)

Another great recipe that I adapted from Tadashi Ono & Harris Salat's cookbook Japanese Soul Cooking. Ingredients are super simple and pair well with steak or as a stand alone salad over greens such as butter lettuce or mixed salad greens.

1 lb. ripe tomatoes, sliced, or seeded and cut into large dice
1 tbsp. minced onion
1 tsp. minced fresh ginger
1 tbsp. sesame oil
1 tbsp. soy sauce
1 tbsp. rice vinegar
2 tsp. sugar
1/8 tsp. black pepper
1/2 tsp. salt

 Minced onion and ginger, with diced tomatoes.

Combine the diced tomatoes with minced onion and ginger. 

Combine sauce ingredients into a small bowl: sesame oil, soy sauce, rice vinegar, sugar, black pepper and salt.  

Add the sauce to the tomato mixture. Stir to combine. Cover with plastic wrap and let marinate 20-30 minutes. Refrigerate if not using after the marinating period.

No comments:

Post a Comment