Japanese Burrata Salad Recipe

Prepare dashi

Wipe kombu with a damp cloth (do not wash). Combine kombu and 400 ml cold water in a small saucepan and let steep 20 minutes. Slowly heat over medium until small bubbles form (do not boil). Remove kombu just before boiling. When the water reaches a gentle simmer, add bonito flakes, stir once, then remove from heat and let steep 5 minutes. Strain the liquid through a fine-mesh sieve or cheesecloth into a bowl — this is your dashi.

Make dashi marinade

To the warm dashi, stir in rice vinegar, soy sauce, sugar and kosher salt until sugar and salt dissolve. Taste and adjust — the liquid should be lightly savory with a touch of acidity. Cool to room temperature, then refrigerate until chilled (about 20–30 minutes) or use at room temp for quick marination.

Prep and marinate tomatoes

Rinse and dry the cherry tomatoes. Using a small paring knife, make a shallow X on the blossom end of each tomato or prick each one once so the marinade penetrates. Place tomatoes in a shallow dish or resealable bag and pour cooled dashi marinade over them, ensuring they are mostly submerged. Cover and refrigerate 30–60 minutes (minimum 30 minutes for flavor; up to 2 hours for more infusion). Drain tomatoes and reserve 2 tbs of the marinade for finishing.

Bring burrata to serving temp

Remove burrata from the fridge 20 minutes before plating so it comes to near-room temperature. Keep it whole until plating to preserve creaminess.

Assemble cheese

On a large shallow platter or individual plates, arrange microgreens/arugula (if using) as a base. Gently place burrata balls spaced across the plate. If using fresh mozzarella instead of burrata, tear into generous slices or pieces and arrange similarly.

Scatter the marinated cherry tomatoes around and on top of the cheese, distributing juices lightly but avoid pooling too much liquid under the cheese.

Drizzle reserved 2 tbs dashi marinade around the plate and over the tomatoes, then evenly drizzle 2 tbs extra-virgin olive oil and 1 tsp toasted sesame oil over the cheese and tomatoes.

Sprinkle 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper over the burrata and tomatoes to taste.

Stack or chiffonade shiso leaves and tuck them between tomatoes and cheese, reserving a few whole leaves as garnish. If using microgreens, distribute them lightly to add brightness.

Scatter the thinly sliced scallion, toasted sesame seeds and the pickled ginger evenly across the dish for contrast in texture and flavor.

Optional final flourish: very lightly drizzle a few drops more olive oil and a very small pinch of flaky sea salt on each burrata just before serving.

Serve immediately so the burrata retains its creamy center. Provide crusty bread or thin crackers for scooping, if desired.