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. 

Tomato Myoga Salad

INGREDIENTS

• 2 tomatoes (500 g, 17.6 oz)
• 2 Myoga ginger (17 g, 0.6 oz; Sub: 2 thin slices of ginger, preferably young ginger)

Dressing

• 1 Tbsp sesame oil (roasted)
• 1 tsp rice vinegar
• 1 tsp soy sauce
• ½ tsp sugar
• 1 tsp toasted white sesame seeds

INSTRUCTIONS

1. Gather all the ingredients.

   

2. Cut the tomatoes into wedges and cut each wedge into 2-3 pieces (depending on the size of the tomato).

3. Remove the stem end of 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 a strong gingery taste.

4. Put the tomatoes and myoga in a medium bowl. Add 1 Tbsp sesame oil, 1 tsp rice vinegar, 1 tsp soy sauce, and ½ tsp sugar.

5. Add 1 tsp 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.

6. Serve the tomato salad individually or in a large serving bowl. Enjoy!

https://www.justonecookbook.com/tomato-myoga-salad/