Steps

1. Remove the core from the tomato and cut into quarters.
   🕒 02:03
2. Further cut the tomato into bite-sized pieces (1/8 cuts).
   🕒 02:53
3. Place the cut tomato into a bowl.
   🕒 03:02
4. Lightly sprinkle salt on the tomato in the bowl and mix briefly. (Key Tip!) Salting draws out moisture from the tomatoes, making them tender and enhancing their sweetness.
   🕒 03:07
5. Remove the tough base of the myoga, cut in half lengthwise, then thinly slice.
   🕒 03:23
6. Cut the shiso leaves in half lengthwise, stack them, and shred them to a similar thickness as the myoga.
   🕒 03:52
7. Grate the ginger. (Key Tip!) The aroma of ginger sharpens the flavor and whets the appetite.
   🕒 04:05
8. Cut the mozzarella cheese into 8 equal pieces. (Key Tip!) You can also tear it into pieces.
   🕒 06:59
9. Add the myoga, shiso leaves, and grated ginger to the bowl with the tomatoes. (Key Tip!) You can lightly salt the myoga beforehand, but if you want to keep it crisp, add it directly.
   🕒 07:19
10. In a separate bowl, mix 1 tbsp soy sauce and 1 tbsp olive oil to make the dressing.
    🕒 07:47
11. Add the prepared dressing to the bowl containing the vegetables and ginger, and mix gently.
    🕒 07:50
12. Add the mozzarella cheese to the mixed bowl and stir lightly.
    🕒 08:22
13. Plate the salad and serve with seared bonito to complete the dish.
    🕒 08:31