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1
Finely shred some kombu left over from making dashi stock.
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2
Add some grated garlic, and a portion of olive oil that is equal that of the other ingredients.
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3
Combine and set aside.
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4
Select the small caps of shimeji mushrooms and shred with your hands.
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5
Add 1 teaspoon of the kombu-garlic mixture, and 1 teaspoon of the olive oil from Step 1 and add to a frying pan.
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6
Turn the heat to medium.
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7
Mince the onion and add it to the pan to sweat.
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8
When the onion becomes transparent, add the sake and cook briefly.
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9
Remove the ingredients from the frying pan and put them in a bowl.
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10
Add the black vinegar, and mix well.
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11
Add the rice to the bowl.
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12
Roughly mince the cherry tomatoes and add them as well.
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13
Stir in the miso, and season with salt and pepper.
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14
Lastly, add the soy sauce, and adjust the flavor to your liking.
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15
Add the toasted sesame seeds and chopped watercress.
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16
Gently mix everything together.
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17
Serve the rice salad up in small dishes, and you are finished.
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18
The recipe makes enough for 3 servings as a side dish.
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19
You want to use a small dish, like you might use to serve gelatin or pudding.
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20
If you would rather serve this as part of the main dish, it will make about 1.5 servings.
