This dish highlights the use of fresh, juicy tomatoes in a Japanese-style sauce.
Rich in vitamin C and anti-oxidants, tomatoes are an excellent choice for making any salads. Originating from the Galapagos Islands and now grown in Australia, the dark-skinned kumato tomatoes are now found in local supermarkets such as NTUC Finest, Isetan and Meidiya. The larger pink-skinned momotaro, originally from Japan, are now grown in cool climates like Genting and Cameron Highlands in Malaysia.
1 large momotaro tomato, sliced
2 medium sized kumato tomato, sliced
1 tablespoon of toasted sesame seeds
½ cup mirin (Japanese sweet rice wine, available at most supermarkets now)
2 tablespoons Japanese soyu
Juice of 1 large lime
4 tablespoon extra virgin olive oil
1. In a saucepan, heat the mirin until it reduces by half and turns syrupy.
2. Remove from heat and add the soyu and lime juice.
3. Whisk in the olive oil until it emulsifies and becomes thick.
4. Drizzle on the tomatoes and top with toasted sesame seeds.