Get ready to impress your guests this spring with this simple recipe from the husband-wife chef duo, Chef Makoto Ono and Amanda Cheng. They’re the brilliant minds behind the new restaurant, Arden Waikiki, nestled inside Lotus Honolulu at Diamond. At the heart of their menu lies a celebration of Hawaii’s bounty, expertly infused with a blend of French and Japanese influences. Their Li Hing Tomato Salad embodies this ethos, seamlessly marrying the vibrant flavors of Hawaii and Japan, a testament to their innovative culinary approach. So, why not add a touch of culinary magic to your gatherings this season with this simple recipe?

The Li Hing Tomato Salad

Ingredients:

(Serves 2-4, depending on whether an appetizer or lunch course)

One fresh, ripe tomato, sliced.
Li Hing Vinaigrette (see below)
1/4 cup of thinly shaved sweet onion (garnish)
4 pieces of fresh mint leaves (garnish)

Li Hing Vinaigrette

1 teaspoon Li Hing powder (*Li Hing Mui Powder is basically ground plum skin that has previously been pickled in a combination of licorice, red food coloring, salt and sugar. Available at most Asian markets)
2 tablespoon rice vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon mirin
1 teaspoon umeboshi paste

Directions: In a blender, combine rice vinegar, mirin, ume paste, olive oil, Li Hing mui powder and salt. After it’s emulsified, toss the tomatoes in the dressing and present it alongside the burrata. The salad is garnished with shaved local onions, fresh mint leaves, and alaea salt from the island of Molokai.