High quality fresh mozzarella sliced thinly into delicate slivers like sashimi, dipped in high quality traditional aged Japanese soy sauce. Eaten with chopsticks of course, similar to conventional sashimi.
I’ve done a fair share of fine dining and make some very intricate conventional dishes but this weird combo just kind of to gets me. I’ve never mentioned this to anybody as to not disqualify myself as the “chef guy” but I can’t help but like it.
Both my brother and my brother-in-law are professional chefs and they each eat the weirdest nonsense on their own. It’s like their palettes have to be so refined at work that they need to throw the wildest combos of flavors together at home to feel like they’re eating something different.
So if anything I think this qualifies you as the “chef guy.”
It’s gotta be THIN, around 5mm or less. Frankly the thinner the better, it gives it a sort of luxurious melt in your mouth consistency (room temp too). For soy sauce I use Tsuru Bishio 4 year aged soy sauce. It’s like 40$ a bottle but it’s so strong and rich that I tend to use very little at a time (one bottle lasts me like 6 months).
High quality fresh mozzarella sliced thinly into delicate slivers like sashimi, dipped in high quality traditional aged Japanese soy sauce. Eaten with chopsticks of course, similar to conventional sashimi.
I’ve done a fair share of fine dining and make some very intricate conventional dishes but this weird combo just kind of to gets me. I’ve never mentioned this to anybody as to not disqualify myself as the “chef guy” but I can’t help but like it.
Both my brother and my brother-in-law are professional chefs and they each eat the weirdest nonsense on their own. It’s like their palettes have to be so refined at work that they need to throw the wildest combos of flavors together at home to feel like they’re eating something different.
So if anything I think this qualifies you as the “chef guy.”
No lie, that actually sounds kinda good and I want to try it.
It’s gotta be THIN, around 5mm or less. Frankly the thinner the better, it gives it a sort of luxurious melt in your mouth consistency (room temp too). For soy sauce I use Tsuru Bishio 4 year aged soy sauce. It’s like 40$ a bottle but it’s so strong and rich that I tend to use very little at a time (one bottle lasts me like 6 months).
Ok that sounds heavenly
Fuck, that sounds good. Gonna try it!
One of my favorite snacks lately is tamari almonds and a slice of smoked provolone cheese.