Matcha Ice Cream

Intensely flavored green tea ice cream made with ceremonial-grade matcha for a bittersweet, creamy finish.

Ingredients

• 500g fresh salmon fillets
• 1 cup panko breadcrumbs
• a handful of grated fresh ginger
• a pinch of white sesame seeds
• 2 tbsp neutral vegetable oil
• 200g napa cabbage
• a handful of fresh chives, chopped
• a generous spoonful of toasted sesame oil
• 400ml dashi stock
• 1 tsp shichimi togarashi
• 1 cup carrots, sliced

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 white sesame seeds until evenly combined.

3. 3

   In a separate bowl, blend the bonito flakes with the dashi stock 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 0 mins.

6. 6

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

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