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Tomatoes Dressed with Umeboshi Pickled Plums and Bonito Flakes
Tomatoes Dressed with Umeboshi Pickled Plums and Bonito Flakes

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Be sensible when you do your food shopping. If you make smart choices when you are purchasing your groceries, you will be eating better meals by default. Think for a second: you don’t want to go to a busy grocery store or sit in a long line at the drive thru at the end of your day. You’re going to go home and use what you already have. Your house should be stocked with healthy foods and ingredients. In this way, even when you decide that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are many things you can do to become healthy. Intensive gym visits and narrowly defined diets are not always the answer. Little things, when done every single day, can do a lot to help you get healthy and lose pounds. Make sensible choices every day is a great start. A proper amount of physical activity each day is also critical. The numbers on the scale aren’t the only indication of your health levels. It’s about making your body as sturdy as it can be.

We hope you got benefit from reading it, now let’s go back to tomatoes dressed with umeboshi pickled plums and bonito flakes recipe. You can cook tomatoes dressed with umeboshi pickled plums and bonito flakes using 6 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Tomatoes Dressed with Umeboshi Pickled Plums and Bonito Flakes:
  1. You need 3 Tomatoes (small)
  2. Take 2 leaves Shiso leaves
  3. Provide 1 Umeboshi
  4. Take 2 grams Bonito flakes
  5. Take 1/2 tbsp Soy sauce
  6. Provide 1 pinch Sugar
Instructions to make Tomatoes Dressed with Umeboshi Pickled Plums and Bonito Flakes:
  1. Cut the tomatoes into bite sized pieces. Julienne the shiso leaves.
  2. Take the pit out of the umeboshi plum and finely chop into a paste. Mix the ume paste, bonito flakes, soy sauce and sugar together well.
  3. Put the cut up tomatoes into the mixture from Step 2 and toss gently. Leave for a while to let the flavors penetrate (about 15 minutes). You can chill it in the refrigerator at the same time if you like.
  4. When the tomato is well flavored, transfer to serving plates and top with the shredded shiso and it's done.
  5. Users "Pikarumama"and "Sakkomama" taught me that it's delicious with cucumbers in the mix. Slice 1/2 a cucumber, rub with salt and add.

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