| Mascarpone cheese | 2 tsp |
|---|---|
| Bonito Shuto | a half tsp |
| Olive Oil | 3～4 drops |
| Black Pepper | Small amount |
| Fresh basil | small amount |
Directions
| 1. | Add Bonito Shuto to the mascarpone cheese and gently combine. | |
|---|---|---|
| 2. | Top with basil, olive oil, and black pepper to taste. | |
Tips and Pointers
Dried basil can be used as a substitute to fresh basil though less should be used as the flavour is concentrated. Mascarpone cheese with Shuto becomes a fancy appetiser on top of non-salted crackers.
Comment
Used in this recipe!
Bonito Shuto
Bonito Shuto is made by salting and aging rare parts of skipjack tuna over a long period of time. Taking advantage of this maturation process, Shuto (Japanese anchovies) can be used as a secret ingredient. It is actively used in the cooking scene. If you mix it with cream cheese and spread it on crackers, it will become a light snack. The combination with pizza is excellent. If you add olive oil or butter, it becomes an exquisite sauce that will take the dish to the next level.
http://en.shiino.co.jp/recipe/detail.php?no=135