The recipe for Japanese Summer Vegetable Salad that I make every time summer arrives. It offers a delightful combination of unique flavors and various textures, and also provides an abundance of nutrients, making it perfect for enduring the hot summer months.
Jump to:
What is Japanese Summer Vegetable Salad?
Japanese Summer Vegetable Salad is a type of salad that incorporates vegetables commonly harvested during the summer in Japan. It is prepared with cucumbers, tomatoes, myoga (Japanese ginger), and shiso leaves (perilla), all tossed with shio kombu (salted kelp).
This is very easy to make because all you need to do is cut up the vegetables and toss them with shio kombu and sesame oil. The crisp texture of the cucumbers, the vibrant color of the tomatoes, the refreshing flavors of myoga and shiso, and the rich umami of shio kombu combine to create a harmonious blend of flavors.
Since it includes several unique Japanese ingredients, some of which might be hard to find, it is worth obtaining them to prepare this salad. Once you try it, you will likely want to make and enjoy it repeatedly.
Vegetable benefits
The vegetables used in this salad are rich in nutrients to help you endure the hot summer. The specific benefits are as follows:
Cucumbers: Provide hydration, help cool the body, aid in digestion, are rich in vitamins, and help prevent high blood pressure.
Tomatoes: Provide hydration, help cool the body, contain antioxidants, and aid in boosting the immune system.
Myoga: Aids in digestion, increases appetite, and helps prevent high blood pressure.
Shiso leaves: Increase appetite and possess antibacterial properties.
Myoga and shiso are traditional Japanese aromatic vegetables known as perfect ingredients for combating hot summer fatigue. Their unique aroma and rich flavor add a delightful touch to the salad.
Enhance the flavor with shio kombu
For flavor, this salad uses shio kombu (salted kelp) instead of dressing. Shio kombu is by simmering kombu in traditional Japanese seasonings and then drying it. Can you find it in your local area?
If not, you can substitute it with Wafu Dressing (Japanese salad dressing), but I recommend using shio kombu if possible, as its rich and unique flavor is truly delightful. You can make it yourself using kombu that has been used to make dashi broth. I highly recommend giving it a try; it is definitely worth the effort.
To learn more about making shio kombu, please refer to the linked page.
📋Step-by-step recipe
Ingredients
- 1 tomato
- 2 Japanese or Persian cucumbers (If using Persian cucumbers, increase the quantity by about 1.5 times.)
- 2 myoga (Japanese ginger)
- 10 shiso leaves (perilla)
- 0.42 oz shio kombu (salted kelp)
- 1 Tbsp toasted sesame oil
Instructions
🕒 Total: 10 mins
Step 1
Cut tomato into wedges. Cut cucumber and myoga in half lengthwise, then slice them diagonally into thin pieces. Remove the stems from shiso leaves, and cut the leaves into thin strips along the veins.
Step 2
Put all the cut vegetables (tomato, cucumber, myoga, and shiso) in a bowl, add shio kombu and sesame oil, and toss them together. Let the mixture sit for about 5 minutes to allow the flavors to blend.
To Store
You can store it in the refrigerator for up to 2 days.
Recipe card
Japanese Summer Vegetable Salad with Shio Kombu
Ingredients
- 1 tomato
- 2 Japanese or Persian cucumbers (If using Persian cucumbers, increase the quantity by about 1.5 times.)
- 2 myoga (Japanese ginger)
- 10 shiso leaves (perilla)
- 0.42 oz shio kombu (salted kelp)
- 1 Tbsp toasted sesame oil
Instructions
- Cut tomato into wedges. Cut cucumber and myoga in half lengthwise, then slice them diagonally into thin pieces. Remove the stems from shiso leaves, and cut the leaves into thin strips along the veins.
- Put all the cut vegetables (tomato, cucumber, myoga, and shiso) in a bowl, add shio kombu and sesame oil, and toss them together. Let the mixture sit for about 5 minutes to allow the flavors to blend.
Notes
- You can store it in the refrigerator for up to 2 days.
Leave a Reply