Mochi Ice Cream

Soft, pounded glutinous rice dough wrapped around a ball of ice cream in flavors like matcha, strawberry, and red bean.

Ingredients

• 600g chicken thighs
• 400g nori sheets
• 1 tbsp sliced scallion whites
• 1 tsp wasabi paste
• 3 tbsp neutral vegetable oil
• a generous handful of scallions
• a handful of fresh mitsuba, chopped
• a generous spoonful of sake
• 500ml chicken stock
• 1 tsp cracked black pepper
• 1 cup bean sprouts, sliced
• a drizzle of toasted sesame oil

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 mirin 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 10 mins.

6. 6

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

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