5 Quick and Easy Japanese Tomato Recipes for Summer!

dashi

🥗Healthier: vegetable broth

💰Cheaper: instant dashi powder

Vegetable broth offers a lighter option, while instant dashi is more accessible.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar adds acidity while maintaining sweetness.

sake

🥗Healthier: non-alcoholic sake

💰Cheaper: dry white wine

Non-alcoholic options are suitable for all diets.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

Cut the tomato and cucumber into bite-sized pieces and place them in a bowl.

Add ponzu, sesame oil, and roasted sesame seeds to the bowl.

Toss everything gently and transfer to a serving bowl.

Thinly slice the onion and soak it in water for about 3 minutes.

Cut the tomato into bite-sized pieces and place them in a bowl.

Drain the onion well and mix it with soy sauce, olive oil, rice vinegar, and a touch of honey.

Add the seasoned onion to the tomatoes and toss gently.

Transfer to a serving bowl.

Cut the avocado into bite-sized pieces and cut the cherry tomatoes into bite-sized pieces.

Add shioji and gently toss to coat.

Transfer to a serving bowl and sprinkle with black pepper to taste.

Chop chilled tofu and tomatoes and season with shio.

Cut the tomatoes into small pieces and place them in a bowl.

Add soy sauce, shio, and sesame oil, then mix gently.

Drain the tofu and cut it into bite-sized cubes.

Arrange the tofu on the plate and spoon the seasoned tomatoes on top.

Bring a pot of water to a boil and cook the soy noodles for 1 to 2 minutes.

Once cooked, drain the noodles and rinse them under cold running water to cool completely.

Chop the tomato into small pieces and place them in a bowl.

Add grated garlic, olive oil, and mint, then mix well.

Place the chilled noodles in a bowl and spoon the tomato mixture over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens