Anmitsu

A classic Japanese dessert bowl of agar jelly cubes, red bean paste, mochi, and fruit drizzled with kuromitsu syrup.

Ingredients

• 700g pork loin
• 400g ramen noodles
• 2 tbsp sliced scallion whites
• a pinch of white sesame seeds
• 2 tbsp toasted sesame oil
• 200g daikon radish
• a handful of fresh shiso leaves, chopped
• pickled ginger, to taste
• 2 cups chicken stock
• a pinch of wasabi paste
• 200g napa cabbage

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with neutral vegetable oil.

2. 2

   In a large bowl, whisk together the soba noodles and shichimi togarashi until evenly combined.

3. 3

   In a separate bowl, blend the toasted sesame oil with the water until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 10 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with mitsuba or a dusting of mirin.

8. 8

   Slice or portion into servings and serve.

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