Mille Crêpe Cake

Hundreds of paper-thin crepes layered with lightly sweetened whipped cream into a spectacular tower of texture.

Ingredients

• 1 kg thinly sliced beef
• 400g nori sheets
• 1 tbsp grated fresh ginger
• 1 tsp cracked black pepper
• 2 tbsp toasted sesame oil
• 200g daikon radish
• a handful of fresh shiso leaves, chopped
• soy sauce, for serving
• 2 cups dashi stock
• 1/2 tsp shichimi togarashi

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 30 mins.

6. 6

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

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