Umami Tomato and Shio Kombu Salad
トマトの塩昆布和え·(tomato no shio kombu ae)
Ichiju-Sansai on a Tuesday: Soup, Rice, and Sides
A good Tuesday night side dish never asks for a second cutting board. Take a serrated knife to sweet tomatoes, drizzle toasted sesame oil, and toss them with a bag of that shio kombu—it takes three minutes, requires zero heat, and tastes of bright acid, dark soy, and the sea. The only rule: do not dress it until the absolute second you are ready to eat, letting the juices pool only while you portion the rice.
Before you start
Control the moisture.
If your tomatoes are incredibly juicy, gently wipe the cut sides with a paper towel before tossing. Excess water dilutes the dressing and ruins the dish.
Ingredients
- Campari or vine-ripened tomatoes1 lb
- shio kombu2 tbsp
- toasted sesame oil1 tbsp
- green shiso leaves3 small
- toasted white sesame seeds1 tsp
Method
- 01
Combine the ingredients in a mixing bowl.
Add the shio kombu, toasted sesame oil, and half of the shiso and sesame seeds to the cut tomatoes.
- 02
Toss gently and serve immediately.
Mix just until the tomatoes glisten with the sesame oil and the kombu is evenly distributed, then transfer to a serving dish, garnish with the remaining shiso and seeds, and carry it straight to the table.
Notes
Do not make this salad ahead of time.
The high salt content of the kombu will aggressively pull the juices right out of the tomatoes, leaving you with a soggy, muddy puddle. Chop your tomatoes in advance if you must, but do not combine them with the kombu and oil until the exact moment you are ready to eat.
Adjust the flavor intuitively.
If your American supermarket tomatoes lack sweetness, add a tiny pinch of sugar to balance the kombu. If the dish feels too heavy, a single teaspoon of rice vinegar will brighten it up immensely.
From Cook Japanese in America.