Tomatoes Dressed with Umeboshi Pickled Plums and Bonito Flakes

Name: Tomatoes Dressed with Umeboshi Pickled Plums and Bonito Flakes
Yield: 2 servings
Cuisine: American
Ingredients: 3 Tomatoes (small); 2 leaves Shiso leaves; 1 Umeboshi; 2 grams Bonito flakes; 1/2 tbsp Soy sauce; 1 pinch Sugar

cookpad.japan @cookpad_jp

I wanted to enjoy something refreshing and summer-like.

Don't mix too much in Step 2. (Mix just enough that the tomatoes aren't falling apart.)
If you leave the mixed tomatoes for a while, the flavors will penetrate them.
Tomatoes that are ripe but still firm will look nicer. For about 2 servings. Recipe by Mayumi

I wanted to enjoy something refreshing and summer-like.

cookpad.japan @cookpad_jp

I wanted to enjoy something refreshing and summer-like.

Saved

Ingredients

2 servings

3Tomatoes (small)
2leaves Shiso leaves
1Umeboshi
2 gramsBonito flakes
1/2 tbspSoy sauce
1 pinchSugar

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Steps

1

Cut the tomatoes into bite sized pieces. Julienne the shiso leaves.
2

Take the pit out of the umeboshi plum and finely chop into a paste. Mix the ume paste, bonito flakes, soy sauce and sugar together well.
3

Put the cut up tomatoes into the mixture from Step 2 and toss gently. Leave for a while to let the flavors penetrate (about 15 minutes). You can chill it in the refrigerator at the same time if you like.
4

When the tomato is well flavored, transfer to serving plates and top with the shredded shiso and it's done.
5

Users "Pikarumama"and "Sakkomama" taught me that it's delicious with cucumbers in the mix. Slice 1/2 a cucumber, rub with salt and add.