Marinated Mozzarella with Yuzu Rice and Avocado

Name: Marinated Mozzarella with Yuzu Rice and Avocado
Total time: 45 min
Ingredients: For the Main Components:; 60 g Oldenburger Mozzarella 40% fat i.d.m., 3kg; 2 g dashi granules; 1 g coriander, finely chopped; 2 g black sesame seeds; For the Dashi-Yuzu Stock:; 40 ml dashi; 3 ml light soy sauce; 2 ml mirin; 3 ml yuzu juice; 1 ml rice vinegar; For the Crispy Rice:; 20 g cooked sushi rice, cooled; 40 ml rice oil; salt; For the Toppings & Aromatics:; 0.2 avocados; chilli oil; ponzu sauce; salt; black sesame seeds, toasted; green shiso leaves, finely chopped; 0.1 spring onion, finely sliced into rings; 0.1 mango, peeled and finely diced; dried bonito flakes; a few coriander leaves, to garnish

Source: https://www.oldenburger-professional.com/marinated-mozzarella-with-yuzu-rice-and-avocado

Total time

45 Minutes

Difficulty

challenging

Sensory Profile
Texture: Creamy (Oldenburger Mozzarella) VS crunchy (rice)
Taste: Umami (dashi, soy), fresh acidity (yuzu), sweetness (mango), a gentle heat (chilli oil)
Aroma: Fresh, complex, lightly fermented
Pairing: Sake (Junmai Ginjo), dry Riesling with good acidity, green tea (cold brew)

Ingredients

Portions

Quantity	Unit	Ingredient
For the Main Components:
600	g	Oldenburger Mozzarella 40% fat i.d.m.
20	g	dashi granules
10	g	coriander, finely chopped
20	g	black sesame seeds
For the Dashi-Yuzu Stock:
400	ml	dashi
30	ml	light soy sauce
20	ml	mirin
30	ml	yuzu juice
10	ml	rice vinegar
For the Crispy Rice:
200	g	cooked sushi rice, cooled
400	ml	rice oil
		salt
For the Toppings & Aromatics:
2		avocados
		chilli oil
		ponzu sauce
		salt
		black sesame seeds, toasted
		green shiso leaves, finely chopped
1		spring onion, finely sliced into rings
1		mango, peeled and finely diced
		dried bonito flakes
		a few coriander leaves, to garnish

preparation

Marinating the Mozzarella Balls

Finely grate the Oldenburger Mozzarella on a box grater and marinate with the remaining ingredients. Add a little of the cold (see the instructions for Dashi-Yuzu Stock in the next step) and shape into balls. Twist ten 40 g portions into cling film and chill. Unwrap to serve. Use the rest of the mixture when plating.

Making the Dashi-Yuzu Stock

Gently warm the dashi. Stir in the soy sauce, mirin, yuzu juice and vinegar. Season with salt to bring out the balance between salty, sour and umami, then chill.

Making the Crispy Rice

Spread out the rice and dry in a dehydrator at 42°C. Heat the oil to 180°C and deep-fry the rice in small batches. Season lightly with salt and store in an airtight container for maximum crunch. Before use, crush some of it finely in a mortar.

Preparing the Toppings

Peel the avocados and cut into 20 thin wedges in total. Blend the remaining avocado pieces with a little chilli oil, ponzu sauce and salt into a fine cream, then transfer to a piping bag and chill.

Plating

Mix the leftover mozzarella with sesame seeds, chopped shiso leaves and spring onion and place in the centre of the plate. Roll the mozzarella balls in the crushed crispy rice and arrange. Pour around the dashi-yuzu stock without flooding the plate. Arrange the mango and avocado wedges. Pipe on the avocado cream and scatter over the remaining crispy rice. Finish with the bonito flakes on top and a few coriander leaves.