Grilled caciocavallo and zucchini with Chinese sauce by Ms. Jun Mochizuki. It is a simple dish such as a grilled sandwich with vegetables and cheese but having it with a flavorful Chinese-style sauce using culinary argan oil will increase the umami and richness, and will transform it into an appetizer you may want to enjoy with champagne!
What you’ll need:
A frying pan.
Ingredients (2 servings):
Caciocavallo (recommended creamy cheese that melts with heat) – ½ piece
Zucchini – ½
Basil – appropriate amount according to taste
Chili pepper – appropriate amount according to taste
Black pepper – appropriate amount according to taste
For the Chinese sauce:
- Soy sauce – 1 tablespoon
- Millet sugar – 1 tablespoon
- Oyster sauce – ½ tablespoon
- Shochu (Japanese Sake) -1 tablespoon
- Roasted sesame seeds – ½ teaspoon
- Gokofun (Chinese five spice powder) – a little according to taste
- Dried scallops (small) 4 pieces
- SULA NYC culinary argan oil – 1 tablespoon
Preparation:
- To make the Chinese-style sauce; mix all the ingredients for the sauce except the argan oil in a bowl and let it marinate for approximately 30 minutes to extract the broth from the dried scallops. Once the dried scallops are soft, looses them and mix them with the culinary argan oil.
- Slice the zucchini into approx. 8 mm round slices. Slice the caciocavallo (cheese) to same width and size as the zucchini.
- Put a little culinary argan oil in a frying pan, line up the zucchini in pan and bake over medium-low heat until lightly browned. Cook the other side in the same way.
- Layer the caciocavallo (cheese) with the zucchini on a plate.
- Drizzle the Chinese sauce over the caciocavallo/zucchini combination.
- Sprinkle with red chili peppers and garnish with basil.
Ms. Jun Mochizuki
Cooking specialist, senior oil sommelier.
Advocates healthy cooking based on herbs and vegetables.
Ms. Mochizuki organizes food events to lecture/teach on the subject
of healthy, delicious cooking and the effect on the body and happiness.
https://www.junmochizuki.jp
