Tofu, Mascarpone and Burrata Cheese with Salmon Caviar and Clementine Teriyaki Sauce

Name: Tofu, Mascarpone and Burrata Cheese with Salmon Caviar and Clementine Teriyaki Sauce
Cuisine: Japanese
Ingredients: ½ quantity of Clementine Teriyaki Sauce; 300 g (10½ oz) chilled silken tofu block; 125-150 g (4-5½ oz) burrata cheese, whole; 25 g (1 oz) salmon caviar (known as Ikura in Japanese); 10 g (¼ oz) shallots, very finely chopped; 50 g (1¾ oz) mascarpone cheese; 100 ml (3½ fl oz/scant ½ cup) double (heavy) cream, whipped; 15 ml (1 tbsp) cold whole milk; 2 tsp very finely chopped basil; fine sea salt and freshly ground black pepper; fine sea salt and freshly ground black pepper; a few micro herbs and edible flowers; a few micro herbs and edible flowers; ½ tsp white toasted sesame seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

For all still-to-be-converted tofu sceptics, this recipe is for you. A simple yet elegant side dish of extra-soft silken tofu, creamy mascarpone and burrata cheese, topped with salmon caviar and Clementine Teriyaki Sauce. I promise you, it tastes as delicious as it looks!

Ingredients

½ quantity of Clementine Teriyaki Sauce
300 g (10½ oz) chilled silken tofu block

Asia
Japan
Starter
Gluten-free
Vegetarian

Method

Make the Clementine Teriyaki Sauce. Let it cool down to room temperature and refrigerate until needed (it can be made days in advance).
Make the mascarpone cream. Blanch the shallots in boiling water for 20 seconds, drain and squeeze out the water. In a bowl, add the shallots, mascarpone cheese, whipped cream, milk, basil