Name: Tomato and Provolone Salad
Ingredients: 2 large ripe tomatoes, sliced 1/8" thick; 1 small mild red onion, sliced thin; 10 slices Provolone cheese, sliced thin; 1 tablespoon 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

Tomato and Provolone Salad

Ingredients

2 large ripe tomatoes, sliced 1/8" thick
1 small mild red onion, sliced thin
10 slices Provolone cheese, sliced thin
1 tablespoon 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

Instructions

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.