The cuts on this tomato make it appear as a chrysanthemum flower. Very easy to make for a dramatic presentation.
This is a quick salad I created that reminds me of a tuna poke bowl. I can make it in minutes. I use heirloom or Campari tomatoes for the best flavor!
It’s filling and extremely low calorie.
Recipe for Japanese Tomato Salad
Each tomato makes one serving, this recipe is for one.
Print Recipe
Ingredients
- 1 medium heirloom tomato or 3 Campari tomatoes
- 1/2 teaspoon freshly grated ginger
- 1/2 teaspoon toasted sesame seeds Optional
- 2 tablespoons Eden Umeboshi plum vinegar
- 1 tablespoon Hijiki dried seaweed Dehydrate in hot water 10 minutes
- 5 drops Roasted sesame oil
Instructions
- Snap Pea Sheep says "you don't have to cut it like a chrysanthemum for it to be delicious, but why not when it is so pretty"!
- Place Hijiki into a tea ball and immerse into hot water to hydrate.
- To make the Crysanthemum, use a sharp knive to cut out the very top of the core. Cut circles 1/4" apart in a bulls eye pattern down into the tomato being careful not to cut through the bottom. Then cut across 1/2" apart until all the segments are cut.
- Top with the shredded ginger and pour the vinegar over the ginger. Stir gently to incorporate the ginger.
- Drain the hijiki and toss with the sesame oil. Place the hijiki in the center of the tomato. Top with a sprinkle of black sesame seeds.
- Tip: put two or three kabob skewers through the tomato about a 1/4" from the bottom to prevent the knife from cutting all the way through.
Notes
This is a Snap Pea Sheep recipe.
This looks very pretty to me but I have to tell you! I am NOT a pro with a knife.
I used a jack o' lantern knife for this.
Don't be afraid to make your food pretty. You only get better with practice. 
