Ingredients (2 servings)
| Tomato | 1 |
| Natto and Kombu Mix | 2/3 tbsp |
| Egg | 1 |
| Cucumber | 1/3 |
| Ponzu Sauce | as needed |
How to Make
| 1 Rehydrate the natto and kombu mix and boil the eggs to make boiled eggs. |
| 2 Hollow out the tomatoes. |
| 3 Thinly slice the boiled eggs and cucumbers, pack them in the tomato along with the natto kelp, and top with ponzu sauce. |
A healthy salad that looks adorable, too!