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Tomato and Wakame Seaweed with Garlic and Ponzu Sauce

Tomato and Wakame Seaweed with Garlic and Ponzu Sauce

This is a sunomono (vinegar flavored side dish) with some punch.

Ingredients: 4 servings

Tomatoes
2 small or 1 large (about 200 g)
Dried cut wakame seaweed
1 tablespoon, or as much as you like
Ponzu
2 to 3 tablespoons
Garlic (dried)
6 to 8 slices (or to taste)
Ground sesame seeds
2 to 3 tablespoons

Steps

1. Rehydrate the wakame seaweed in water. (It weighed 40 g after soaking and draining.)
2. Put the ponzu sauce and hand-crumbled garlic slices in a serving bowl, and leave until the garlic has softened.
3. Cut up the tomatoes into easy to eat pieces. Put the tomato, well squeezed out wakame seaweed and ground sesame seeds in the bowl with the ponzu sauce and garlic, mix and it's done.

Story Behind this Recipe

I wanted to have a vinegared dish that wasn't too sweet.