Chilled Tomato & Onion Salad | Easy Japanese Izakaya Side Dish

2026年3月11日

About This Recipe

At izakayas, it is common to find simple dishes made with fresh raw vegetables and a light dressing. Chilled Tomato & Onion Salad is one such example.

Thinly sliced onions bring a satisfying crunch, while the tomatoes add a fresh, juicy sweetness with a gentle tang. A sprinkle of bonito flakes layers in a subtle umami depth, turning these simple ingredients into something truly satisfying. Drizzle with ponzu, and its bright acidity ties everything together — leaving your palate refreshed and ready for the next dish.

A perfect izakaya bite, and just as enjoyable as a light salad alongside dinner.

Chilled Tomato & Onion Salad in Izakaya

At izakayas, the menu is filled with rich, hearty dishes like grilled meats and deep-fried foods — which is exactly why a refreshing, palate-cleansing dish like this is often ordered alongside them.

With no preparation required, it can be served immediately, making it a popular choice to order right after sitting down. It takes the edge off your hunger while you wait for the rest of your meal to arrive.

The bright acidity of ponzu and the savory depth of bonito flakes pair beautifully with both beer and sake.

Ingredients (Serves 2)

Onion 1/2
Tomato 1
Bonito flakes (katsuobushi) to taste, optional
Shiso leaves (Japanese perilla) to taste, optional
Ponzu to taste

Instructions

1		Thinly slice the onion and soak in cold water to remove the sharpness, then drain well. If using new season onions (spring onions), soaking is not necessary. Tip Regular onions benefit from soaking in cold water for 5–10 minutes — this mellows the sharpness and gives a cleaner, more refreshing flavor. New season onions are mild enough to use as-is. Drain the onion thoroughly. Any excess water will dilute the ponzu, so pat or shake off as much moisture as possible for a more defined flavor.
2		Slice the tomato into pieces that are easy to eat.
3		Arrange the onion slices on a plate, then lay the tomato slices on top.
4		Sprinkle with bonito flakes and garnish with shiso leaves, if desired.
5		Drizzle with ponzu and serve. Tip If ponzu is unavailable, a simple mix of equal parts soy sauce and lemon juice works well as a substitute.