| Yield: | 4 servings |
| Ready In: | 10 minutes |
| Ingredients: |
| 2 Tomatoes 4 oz. Mozzarella cheese 2 Ohba leaves 2 tbsp Yamaki Bonito Flakes (A) 3 1/3 tbsp Yamaki Mentsuyu noodle soup base (A) 2 tbsp lemon juice |
| Directions: |
|
1. Blanch tomatoes in boiling water cooking for about 30 seconds, transfer to a bowl of ice water; peel, slice into 5mm thickness and set aside. 2. Remove excess moisture from mozzarella cheese and slice into 1/4 inch thickness. 3. Serve sliced tomatoes from 1 and cheese from 2 onto a plate, alternating between the two. 4. Pour over dressing (A). 5. Garnish with chopped ohba leaves and bonito flakes. |
