Vinegar Dish with Cherry Tomatoes

Name: Vinegar Dish with Cherry Tomatoes
Yield: 2 servings
Cuisine: American
Ingredients: 10 Cherry tomatoes; 1 leg Boiled octopus; 1 Cucumber; 1 Wakame seaweed; 150 ml ☆Vinegar; 4 tbsp ☆Sugar; 1/2 tsp ☆Salt

cookpad.japan @cookpad_jp

I wanted to improve the appearance of my vinegar dish, so I added cherry tomatoes. I peeled the tomatoes.

You can use kamaboko (sliced into heart shapes), ham, or chirimen jako instead of octopus. It will be like a salad dish if you add mayonnaise. You can use the same vinegar base to make pickled ginger. Recipe by Gachamaru

I wanted to improve the appearance of my vinegar dish, so I added cherry tomatoes. I peeled the tomatoes.

cookpad.japan @cookpad_jp

I wanted to improve the appearance of my vinegar dish, so I added cherry tomatoes. I peeled the tomatoes.

Saved

Ingredients

2 servings

10Cherry tomatoes
1leg Boiled octopus
1Cucumber
1Wakame seaweed
150 ml☆Vinegar
4 tbsp☆Sugar
1/2 tsp☆Salt

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Steps

1

Make the vinegar base. Bring the ingredients marked ☆ to the boil (cook down the vinegar), and let cool.
2

Cut the cucumber "jabara" style (making deep incisions as if slicing into rounds on both sides of the cucumber at very narrow intervals. It should like the cucumber has been sliced into rounds, but with the slices barely still connected), rub with salt, and set aside. Rehydrate the wakame (salted or cut wakame is fine.) Slice the octopus into bite-sized pieces.
3

Peel the tomatoes by briefly dunking them in a small pan of boiling water. When the peel starts to break, transfer to a bowl of ice water. This makes them easier to peel.
4

Wash the salt off the cucumber, and squeeze firmly. Add the ingredients from Steps 2 and 3 to the vinegar base, and it's done. If you let it sit for a while, the flavours will blend.