Recipe for Japanese Tomato Salad
Each tomato makes one serving, this recipe is for one.
Servings: 1 person
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.