Cut the hokkaido into 2 cm wide strips.
Mix oil with herbs and salt.
Layer the hokkaido in the unperforated steamer basket. Drizzle with herb oil. Cook at 100 °C for 15 minutes.
Arrange a few slices of tomatoes on plates. Arrange the cooked Hokkaido on top. Place a piece of chili mozzarella in the center and garnish with pumpkin seed oil or olive oil.
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