Castella

A moist, honey-flavored sponge cake with Portuguese origins perfected over centuries in Nagasaki, Japan.

Ingredients

• 500g firm tofu
• 2 cups short-grain rice
• 2 tsp grated fresh ginger
• 1/2 tsp wasabi paste
• 1/4 cup toasted sesame oil
• 2 daikon radish, chopped
• a handful of fresh chives, chopped
• a drizzle of sake
• 2 cups dashi stock
• 1 tsp shichimi togarashi
• 2 shiitake mushrooms, chopped
• a drizzle of soy sauce

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 bonito flakes 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 50 mins.

6. 6

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

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