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Print this Recipe    Tomato Provolone

Tomato and Provolone Salad

2 large ripe tomatoes, sliced 1/8" thick
1 small mild 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 fresh basil leaves
1 whole green onion, minced

Arrange the slices of vegetables 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 Mirin, 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.

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