PUBLISHED ON : 24 May 2014
CATEGORIES & TAGS : Sauce & Paste,Appetizer
Japanese Green House Tomatoes In Wasabi Sesame Sauce
The tomatoes Xi Yan uses for this dish are grown in a greenhouse. They are particularly sweet, and have a firm consistency. For the sesame sauce, grind the sesame seeds and blend it with vinegar. The sesame sauce creates a nice texture to complement the smooth and succulent tomatoes. It is a very simple, healthy and delicious dish.
Wasabi Sesame Sauce
- 1 cup Japanese sesame seeds
- ½ cup olive oil
- ¼ cup white vinegar
- 3 tbsps black sugar
- 1½ tsps wasabi
- 1/3 tsp salt
- 1 egg yolk
- 1 Suribachi bowl
1. Stir fry Japanese sesame seeds in a wok till fragrant. Grind in the bowl to make a smooth sesame paste. Add olive oil and mix well. Sieve to get rid of large lumps.
2. Add vinegar, black sugar, salt, wasabi and egg yolk. Whisk until smooth. Serve.
Japanese Green House Tomatoes
- 4 to 5 Japanese green house tomatoes
- Wasabi sesame sauce (as above)
1. Rinse tomatoes. Soak in hot water for 15 to 20 seconds until the peel wrinkles. Drain. Soak in iced water immediately. Peel and refrigerate.
2. Cut tomatoes into quarters and pour wasabi sesame sauce on top. Serve.
- Do not soak tomatoes in boiling water for too long, otherwise they will be too cooked and will turn mushy.
- Instead of tomatoes, you may also use cucumbers, eggs or any cold appetizers.