Soy Sauce Injected Burrata Fettunta

Yield

kikkoman products used:

Soy Sauce Teriyaki Marinade and Sauce No Preservatives Added Non-GMO Toasted Sesame Oil

ingredients

Sauce
1 cup confit garlic, mashed
3 cups Kikkoman® Soy Sauce
½ pound dark brown sugar
1 cup Kikkoman® Teriyaki Marinade & Sauce
1 tablespoon Kikkoman® Sesame Oil

Burrata cheese
Filone bread
Extra virgin olive oil
Salt

directions

Bring all sauce ingredients to a boil in a large pot. Simmer until reduced by 1/3. Cool and reserve.
Toast bread with olive oil and salt.
Inject an 8 oz. ball of burrata with about 2 tablespoons of sauce using a meat or barbecue injector. Serve burrata with toasted bread and finish with a drizzle of oil for plating.

Recipe created in partnership with Chef Robbe Felice at pastaRAMEN.

Similar Recipes

Spicy Sriracha & Poke Mayo Slaw

Aguachile

Rice Vinegar Lime Ponzu Seasoned Dressing & Sauce No Preservatives Added Non-GMO Toasted Sesame Oil

Zuwai Crab with Asparagus Foam and Tosazu Gelee

Rice Vinegar Less Sodium Soy Sauce Kotteri Mirin®

HUNGRY FOR MORE?

SIGN UP FOR OUR ENEWSLETTER TO GET MENU INSPIRATION FROMLEADING CHEFS, NEWS ON THE LATEST FOODSERVICE TRENDS, AND PRO TIPS – DELIVERED TO YOUR INBOX.

SIGN ME UP

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE