This is still a part of my “myouga” series. This is a variation of Japanese salad called “goma-ae” 胡麻和え. Since I had home grown tomatoes and fresh myouga 茗荷, I made this small salad. For dressing, I add a few twists and made sesame-soy-sauce-mayonnaise.
For two servings like the one in the picture, I blanched broccoli florets (about 8) and shocked them in ice cold water, so they are green and crunchy. I peeled and cut one medium tomato into 8 wedges (this was very ripe home grown-by my friend- tomato), and halved and thinly sliced myouga (4-5), and cut a cucumber in “Jabara” 蛇腹 (1 American mini-cucumber)which was further cut into a bite size (a bit larger than half inch chunks) and lightly salted.
Dressing: I dry roasted white sesame seeds (2 tbs) in a frying pan for 2-3 minutes until they slightly browned and fragrant. I tipped them into a Japanese mortar or suribachi and ground them coarsely (some oil will come out). I added sesame paste (1 tsp) and soy sauce (2tsp) and mayonnaise (2 tbs, happened to be home made) and mixed. Taste and adjust the amount of soy sauce if needed.
I just arranged the vegetables, poured the dressing and topped it with white sesame seeds.
This is a hybrid Japanese/Western salad but the combination worked well.