Make this easy Japanese tomato salad with cucumber and bonito flakes. Sweet, salty, and tangy flavors that refresh any rich meal.
There’s something so satisfying about a simple salad that balances out a rich, hearty meal.
Whenever I make dishes like teriyaki chicken, karaage, or Japanese beef curry, I always crave something refreshing on the side, and that’s where this Japanese tomato salad with cucumber and bonito flakes comes in.
It’s crisp, juicy, and full of umami, with just the right touch of tangy, sweet, and salty flavors.
If you’re looking for an easy Japanese side dish that complements almost any main course and takes only minutes to make, this salad is definitely one to keep on repeat.
Watch How to Make This Salad
Why You'll Love This Recipe
- Super easy but flavorful: All you have to do is cut the veggies and mix everything, that’s it! The flavor is well-balanced and rich in umami, so it doesn’t taste as simple as it is 🙂
- Easily customizable: You can play around with any veggies of your choice, such as bean sprouts, cabbage, or even winter vegetables like kabocha squash!
Notes on Ingredients
See the recipe card for the full ingredients list.
- Maple syrup: Use 100% pure maple syrup for the best flavor.
- Bonito flakes: Called katsuobushi in Japanese, these are dried, smoked, and fermented fish that are shaved paper-thin. They add a deep umami flavor and wonderful aroma to any dish.
💡You can find these ingredients at Japanese or Asian grocery stores, or online at Amazon or Weee!
How to Make This Salad
Step 1: Cut the tomatoes into bite-sized pieces and slice the cucumber into strips.
Step 2: Mix the dressing well, then add the bonito flakes.
Step 3: Add the tomatoes and cucumbers, and toss everything together until well combined.
Kurumi's Tips
- Change up the flavors: Play around with different types of vinegar, oil, and veggies to switch up the taste! For example, try using olive oil and balsamic vinegar for an Italian-ish salad.
What to Serve with This Salad
Because this salad is tangy, sweet, and refreshing, it pairs really well with any oily main dish, like teriyaki chicken, Japanese creamy crab croquette, or Japanese curry.
You can also make a light noodle dish with somen, soba, or udon by simply topping them with this salad for a refreshing summer meal. Add some protein to make it a balanced dish!
Storage Instructions
Store the salad in an airtight container in the refrigerator for up to 2–3 days.
More Japanese Side Dish Recipes
Looking for other recipes like this? Try these:
💌 If you tried this recipe and liked it, I’d love to hear from you! Leave a comment and review below, or send a photo of your dish to my email. I’d be so happy to see your creation!
📖Recipe
Japanese Tomato Salad with Cucumber & Bonito Flakes
Ingredients
Method
- Prep the veggies: Cut 2 Roma tomatoes into bite-sized pieces and slice ½ seedless cucumber into thin strips.
- Make the dressing: Whisk 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon pure maple syrup, 1 tablespoon soy sauce, and 1 teaspoon ginger paste together in a medium bowl, then stir ½ cup bonito flakes.
- Combine: Add the tomatoes and cucumbers, and toss until everything’s evenly coated.
Notes
- Ingredients
- Maple syrup: Use 100% pure for the best flavor.
- Bonito flakes: Katsuobushi. Dried, smoked fish flakes that add rich umami.
- Serving suggestions: Pairs well with oily dishes like teriyaki chicken, karaage, or Japanese curry. Also great over noodles with added protein.
- Storage: Keep in an airtight container in the fridge for up to 2–3 days.
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Kurumi says
This is the summer salad you need to make when you want to add a refreshing side to richer, oilier dishes! The freshness cuts through the oiliness perfectly, and the umami from the katsuobushi is sooo good. I hope you love this recipe as much as I do!