Prep 5 mins
Cook 0 mins
This recipe has been slightly tweaked from one by Katsuyo Kobayashi, Japan's 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 doesn't seem to keep well, so eat it the day you make it.
- 3 -4 ripe tomatoes
- 1⁄4 medium white onion
- 1 tablespoon rice vinegar
- 1 -3 teaspoon honey (optional, I use 1 or none)
- 1 pinch salt, be generous
- You can skip this step if you have very thin skinned tomatoes. Insert a fork into the caps of the tomatoes and plunge tomatoes in boiling water for 5-6 seconds, then immediately run cold water over them, and remove the skin.
- Core the tomatoes and slice them into thin wedges.
- Chop the onion finely.
- Make the dressing by combining the vinegar and honey.
- Arrange tomatoes on a plate, sprinkle with chopped onion, sprinkle with salt and drizzle over dressing.
What a simple refreshing salad! The only thing I did a little differently was to sprinkle the salt directly on the tomatoes.
This was a wonderful way to prepare fresh tomatoes and keep them refreshingly cool. I served them with Japanese Ribs, and it was a great side dish. I went with the full amount of honey, and I really liked it and didn't think it was overly sweet, and I'd keep that same amount the next time I make this recipe. Thank you for sharing your recipe, Leggy Peggy. Made for Culinary Quest 2016 (Japan).
Made for the Japan leg of Culinary Quest #3 - For the most part, I made your recipe as written. While I didn't change the heart of it, I did alter its color profile by using a mixture of red & white onion & adding a sprinkle of dried parsley. I had never cooked even 1 Japanese recipe in my lifetime, so Siggi's expectations were very low. But he was pleasantly surprised to taste something familiar to him that was brightly crisp & well-flavored. He is the harsher critic of the 2 of us, so your recipe was a clear success. Thx for sharing it w/us Peggy. :-)