2/3 cup jasmine rice
2/3 cup sugar
2/3 cup black tea like lapsung
½ pound or 2 balls of fresh mozzarella or buffalo mozzarella, sliced 1/3 inch thick
3 different heirloom tomatoes, sliced ¼ inch thick
4 shiso leaves, chiffonade
Fresh Cracked Black Pepper
Extra virgin olive oil to drizzle
Prepare a foil lined wok on low heat. Mix the rice, tea and sugar and bring to a low smoldering so tea starts smoking. Place mozzarella slices on banana leaf or Napa cabbage leaf in bamboo steamer and place on wok, covered. Take moistened rag and seal around the steamer to seal. Smoke for 1 minute with the heat on, then turn heat off and smoke for an additional 20 minutes.
To plate lay out tomato a slice of tomato then a slice of tea smoked mozzarella continue to alternate to fill the plate. Season, garnish with shiso, and drizzle on extra virgin olive oil.