Tomato Myoga Salad
Tomato Myoga Salad dressed with a simple vinaigrette made of sesame oil, rice vinegar, soy sauce, and toasted sesame seeds. This fast and refreshing salad is an ode to Japanese summer.
Servings: 4 (as a side dish)
Calories: 43kcal
Ingredients
- 2 tomatoes (500 g, 17.6 oz)
- 2 myoga ginger (17 g, 0.6 oz; you can substitute 2 thin slices of ginger, preferably mild-flavored young ginger)
For the Dressing
- 1 Tbsp toasted sesame oil
- 1 tsp rice vinegar (unseasoned)
- 1 tsp soy sauce
- ½ tsp sugar
- 1 tsp toasted white sesame seeds
Instructions
- Gather all the ingredients.
- Cut 2 tomatoes into wedges and cut each wedge into 2–3 pieces (depending on the size of the tomato).
- Remove the stem end of 2 myoga ginger and slice it diagonally into thin pieces. If you are using regular ginger, cut the 2 thin slices into julienned strips and soak in water for 5 minutes. This will help remove the strong gingery taste.
- Put the tomatoes and myoga in a medium bowl. Add 1 Tbsp toasted sesame oil, 1 tsp rice vinegar (unseasoned), 1 tsp soy sauce, and ½ tsp sugar.
- Add 1 tsp toasted white sesame seeds and toss all together to coat with the dressing. It is more refreshing when it’s chilled for at least 15–30 minutes before serving.
- Serve the Tomato Myoga Salad individually or in a large serving bowl. Enjoy!
Notes
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Nutrition
Calories: 43 kcal · Carbohydrates: 5 g · Protein: 1 g · Fat: 2 g · Saturated Fat: 1 g · Sodium: 26 mg · Potassium: 305 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 1041 IU · Vitamin C: 17 mg · Calcium: 18 mg · Iron: 1 mg