Liquid Caprese Recipe - Great Italian Chefs

Ingredients

• 300g of plum tomatoes
• 300g of San Marzano tomatoes
• 20g of basil
• 1 garlic clove
• 5g of sugar
• 3g of vinegar
• 3g of salt
• 60g of tomato paste
• 60g of rice, cooked and cooled
• 3g of sugar
• 6g of cornflour
• 1 egg
• 3 egg whites
• 20g of kombu, rinsed and dried
• 50g of shiitake mushrooms
• 25g of bonito flakes, sometimes called katsuobushi
• 8g of mirin
• 6g of soy sauce
• 500ml of water
• 4 cherry tomatoes, halved
• 1 tsp olive oil
• 1 pinch of salt
• 16 buffalo mozzarella balls, about 20g each
• 50g of iceberg lettuce, finely shredded
• 20g of edamame
• 1 handful of broccoli rabe, cut into florets
• basil cress, to garnish