Momotaro Tomatoes with Minced Nagaimo Yam
Photographed by TAKAHIRO IMASHIMIZU
Ingredients (Serves 2)
- 4 sweet tomatoes
- 3 cm nagaimo Japanese yam (80 g)Note
Belongs to the yamaimo potato family. Shaped like a thick stick, can be more than 1m long. Contains more water than other yamaimo potatoes and is not as sticky.
- 5 shiso leavesNote
Shiso, sometimes referred to as perilla, is a Japanese herb with a refreshing fragrance used to garnish or add zest to a wide range of dishes.
- Ponzu soy sauce, as neededNote
Citrus fruit vinegar mixed with soy sauce.
Remove the stems and quarter the tomatoes. Peel and mince the yam. Cut the shiso leaves into fine shreds, rinse and drain.
Arrange the tomatoes in a dish and top with the yam. Pour the ponzu soy sauce over the yam and garnish with shiso.