I simply saw this photo on eataku. What happened next was an approximation. First, it started off with a batch of porcini dashi broth. Because we had one vegetarian in the house, I separated the stock into two and added bonito to one of them.

I took a ball of buffalo mozzarella and cut it into tofu-like rectangles. Plopped them into bamboo boats and poured in cold dashi broth. The whey from the cheese made it cloudy and cool looking. Finished with a squeeze of reduced balsamic vinegar and scallion.

As an accompaniment, I took the crusts off white bread, painted it with grated garlic and tomato. Broiled those suckers and cut them into triangles.

Have you tried it? Let me know by tweeting to @Randwiches! I want to know how it tastes to you.

This shot is from my Day of Decadence menu.