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At the top of Mount Faber in Singapore, there are several fancy restaurants together called the Jewel Box. This was our only Japanese meal in Asia - a beautiful evening at the Moonstone open-air restaurant looking down at Sentosa Island. Grilled yakitori (small, skewered nibbles) dominated the menu, but we discovered this fresh tomato salad. The tomatoes were lack-luster, but I was dreaming of my garden tomatoes complimenting this tangy sesame-wasabi dressing. Interestingly, momotaro is actually the name of the tomato, not the salad, and also the name of a legendary hero in Japan. Jazz up your weeknights meals with this quick side or appetizer dish.

Momotaro (Japanese Tomato Salad)

September 2, 2012

30 min or less active, 30 min or less total, appetizer, gluten-free, side, summer, vegan

At the top of Mount Faber in Singapore, there are several fancy restaurants together called the Jewel Box. This was our only Japanese meal in Asia - a beautiful evening at the Moonstone open-air restaurant looking down at Sentosa Island. Grilled yakitori (small, skewered nibbles) dominated the menu, but we discovered this fresh tomato salad. The tomatoes were lack-luster, but I was dreaming of my garden tomatoes complimenting this tangy sesame-wasabi dressing. Interestingly, momotaro is actually the name of the tomato, not the salad, and also the name of a legendary hero in Japan. Jazz up your weeknights meals with this quick side or appetizer dish.

Information

Servings: 4 (makes 2/3 cup dressing)
Time: Less than 30 minutes active and total
Price: About $6.60 total; $1.65 per serving
Nutrition (per serving):
Calories: 97.4
Protein: 2.5g
Fat: 4.5g
Saturated fat: 0.8g
Carbohydrates: 14.8g
Fiber: 0.23g
Sodium: 88.5mg
Cholesterol: 2.5mg
High In:
Good Source:
Low In:

Ingredients

  • 1/4 cup rice vinegar
  • 2 Tbsp light mayonnaise
  • 2 tsp tahini
  • 2-3 tsp prepared wasabi, to taste
  • 2 tsp sugar
  • 2 lb tomatoes, sliced
  • Sesame seeds, to garnish
  • Scallion, sliced, to garnish

Preparation

  1. In a small bowl, mix together vinegar, mayo, tahini, wasabi and sugar until smooth. Dressing will be on the thin side.
  2. Lay tomatoes on plate and drizzle dressing over top. Sprinkle with sesame seeds and sliced scallion. Serve cold or at room temperature.

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