Japanese Cotton Cheesecake

An impossibly light, soufflé-textured cheesecake that jiggles like a cloud with a delicate cream cheese flavor.

Ingredients

• 1 kg chicken thighs
• 1 cup short-grain rice
• a handful of grated fresh ginger
• 1 1/2 tsp cracked black pepper
• 3 tbsp neutral vegetable oil
• 200g shiitake mushrooms
• a handful of fresh shiso leaves, chopped
• bonito flakes, to taste
• 1 cup water
• a pinch of white sesame seeds
• 1 cup bean sprouts, sliced

Instructions

1. 1

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

2. 2

   In a large bowl, whisk together the panko breadcrumbs and shichimi togarashi until evenly combined.

3. 3

   In a separate bowl, blend the mirin 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 1 hr.

6. 6

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

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