I mentioned earlier that "pickled 6P cheese" is too horsey, but it turned out that "pickled mozzarella cheese", which uses mozzarella cheese instead of 6P cheese, is also insanely delicious.

Pickled mozzarella cheese

Simply soak the whole mozzarella cheese in soy sauce and mirin.

Material ( For 2-3 people )
Mozzarella cheese	100g (3.53oz)
soy sauce	2 tsp
sweet sake	1 tsp
Green perilla	2 sheets
Kneaded wasabi, etc. if you like	Appropriate amount

I mentioned earlier that " pickled 6P cheese " is a horse, but it turned out that "pickled mozzarella cheese", which uses mozzarella cheese instead of 6P cheese, is also insanely delicious.

● Materials

Click here for what to prepare. I refer to Kikkoman's recipe.

Mozzarella cheese 100g (3.53oz)
2 teaspoons of soy sauce
1 teaspoon mirin
2 green perilla, kneaded wasabi, etc. as you like

Just soak this in the sauce

● How to make

Wipe the mozzarella cheese with kitchen paper. Put it in a storage bag, add soy sauce and mirin, close the mouth tightly, and soak in the refrigerator for at least 2 hours.

Wipe off the water with kitchen paper

Put it in a bag such as a zip lock with seasonings

Close tightly and go to the refrigerator

Drain the juice, cut it to a width of 5 to 10 mm, and serve it in a bowl to complete it! Add green perilla or wasabi paste to your liking.

Completion

● What is the taste?

It has a chewy texture and a light taste unique to mozzarella cheese. The savory umami and saltiness of the soy sauce soak in here, making the taste of the cheese even more pronounced. This is simple and super good!

Moist and moist

Soy sauce is fragrant

The more you pickle it, the better the taste will be, so why not prepare it from the day before and have an evening drink with you?