Frank's Recipes! Tomato and Provolone Salad

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Tomato and Provolone Salad

Serving Size : 2

2 large ripe tomato, sliced 1/8" thick
1 small Red onion, sliced thin
10 slices Provolone cheese, sliced thin
1 tablespoons Mirin sweetened sake (Japanese rice wine)
1 tablespoon Japanese rice vinegar
1 tablespoon Japanese soy
1 tablespoon sugar
1/2 teaspoon sesame oil
1/8 teaspoon Ajinomoto (MSG)
6 large leaves fresh Basil, washed
1 whole green onion, minced

It is best to have an onion that is not to strong for this dish. Take a thin slice and taste it. If it is strong, slice it as directed and then soak it in a couple of changes of ice cold water. This will usually make the taste milder.

I sometimes soak the onion slices in a mixture of vinegar and ice water (half and half for about 30 minutes) the last time before I start to assemble the salad. Drain the onion (if soaked) before assembling salad. Arrange the slices in a row on a long plate or serving dish. First a slice of tomato, then onion, then cheese. Stand the slices at an angle forming a tube (each subsequent slice is placed so that it shows about 1/4" of the slice below.) Continue repeating the order until all ingredients are used. Place the whole basil leaves against the tomato every once in a while throughout the salad. Sprinkle the minced green onion over all.

Mix Mirim, vinegar, soy, sugar, sesame oil and Ajinomoto until dissolved. Pour the sauce, sparingly, over the salad (don't drown it). Refrigerate 30 minutes before serving.

NOTE:
This is a Japanese Italian fusion salad.