Bonito Caprese

Yield: 4 Servings

Total min./Ready in: 10 min.


  • 2 tomatoes
  • 4 oz. mozzarella cheese
  • 2 ohba leaves
  • 2 tbsp bonito flakes
  • (A) Yamaki Mentsuyu noodle soup base
  • (A) lemon juice


  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 5mm 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.

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