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Liquid Caprese – mozzarella with tomato and dashi broth
GREAT ITALIAN CHEFS27Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 300 grams plum tomatoes
- 300 grams San Marzano tomatoes
- 20 grams basil
- 1 garlic clove
- 5 grams sugar
- 3 grams vinegar
- 3 grams salt
- 60 grams tomato paste
- 60 grams rice (cooked and cooled)
- 3 grams sugar
- 6 grams cornflour
- 1 egg
- 3 egg whites
- 20 grams kombu (rinsed and dried)
- 50 grams shiitake mushroom
- 25 grams bonito flakes (sometimes called katsuobushi)
- 8 grams mirin
- 6 grams soy sauce
- 500 mL water
- 4 cherry tomatoes (halved)
- 1 tsp. olive oil
- 1 pinch salt
- 16 mozzarella balls (buffalo, about 20g each)
- 50 grams iceberg lettuce (finely shredded)
- 20 grams edamame
- 1 handful broccoli rabe (cut into florets)
- cress (basil, to garnish, optional)
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