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Ingredients
- 4 lrg tomatoes
- 2 c. steamed medium rice
- 2 x Large eggs hard boiled
- 2 x scallions
- 2 tsp toasted sesame seeds
- 2 Tbsp. fresh basil or possibly cilantro
- 1/4 c. vinegar
- 1/4 c. mirin or possibly sake
- 1/4 c. sugar
- 1 Tbsp. salt
Directions
- While the rice is steaming, hard boil the Large eggs and mince the green onions along with your favorite herb.
- Make the dressing by boiling together the vinegar and wine with the salt and sugar. Gradually pour this sauce over the hot rice and stir while fanning to cold the mix. Add in the herbs and onions and mix. Drain off any unabsorbed liquid. Chill. Remove tops, cores, and seeds from four tomatoes. Peel and slice the hard boiled Large eggs. Stir the Large eggs and sesame seeds into the cool rice mix just before stuffing the tomato shells. You can also do this while rice is still hot [even the night before with left over rice] and then chill the stuffed tomatoes.
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