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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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TOMATO SASHIMI This recipe came from an estate sale. I obtained it when I purchased the family collection from the Caine Estate in Garland, Texas in 1990. Ingredients:
4 medium ripe tomatoes |
4 tablespoons fresh lime juice |
2 teaspoons soy sauce |
1 pinch salt |
1 tablespoon wasabi powder |
12 sprigs watercress |
Directions:
1. Bring large saucepan of water to boil then plunge tomatoes in for just a moment.
2. Rinse under cold running water then peel and cut tomatoes into quarters and remove seeds.
3. Slice each quarter into thin wedges then cover and chill 30 minutes.
4. Mix lime juice, soy sauce and salt in small bowl.
5. In another small bowl combine wasabi with just enough water to form dough like paste.
6. Mold paste into 4 small pyramid shapes then divide tomato wedges among 4 small plates.
7. Top each with 3 sprigs of watercress then place a wasabi pyramid on one of the sprigs.
8. Drizzle lime sauce on the side of the dish so that it forms a pool then serve immediately.
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