RECIPE: Mozuku Soy Sauce Chicken Caprese Salad

  • 1 min read
Mozuku Soy Sauce Chicken Caprese Salad


The slightly briny, subtle sweet, umami-rich flavors of Mozuku Soy Sauce provide an Okinawan twist to this caprese salad. You’ll enjoy the thick, slimy texture of mozuku with every refreshing bite! Feel free to substitute mozzarella instead of cooked chicken for a more traditional caprese salad. 

Servings: 3


  • 200g chicken breast
  • ¼ tsp salt 
  • 1 tsp olive oil 
  • 2 Tbsp white wine or sake
  • Half a zucchini (sliced)
  • Oil for cooking
  • Pinch of salt
  • 1-2 tomatoes (sliced)
  • Grated cheese (optional topping) 


  • 2 Tbsp olive oil
  • 1 packetMozuku Soy Sauce
  • 1 tsp grated garlic 
  • Pinch of sugar 
  • Pinch of salt 


  1. Sprinkle the chicken with salt and let sit at room temperature for 10-20 mins to absorb the salt and to warm to room temperature.
  2. Separately, heat oil in a pan on low-medium heat. Add the chicken and pour the white wine/sake on top. Cover with a lid and steam for about 5 mins. Turn the chicken over, re-cover and steam for about another 5 mins until cooked. Turn off the heat, let sit with the lid on to continue cooking until cool, then slice. 
  3. Fry the zucchini slices in oil with a pinch of salt. 
  4. Arrange the chicken, zucchini and tomatoes on a plate alternating with a slice of each.
  5. Thoroughly combine the ingredients for the dressing in a bowl and pour on top of the plated chicken, zucchini and tomato. Top with grated cheese if desired.

*Available for single item purchase at ourMarket: Michi no Eki

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