Wagashi

Artisan Japanese confections of bean paste and mochi shaped into seasonal motifs, served alongside matcha.

Ingredients

• 500g fresh salmon fillets
• 300g short-grain rice
• 1 tbsp minced garlic
• 1 tsp wasabi paste
• 2 tbsp neutral vegetable oil
• 200g daikon radish
• a handful of fresh shiso leaves, chopped
• a generous spoonful of toasted sesame oil
• 2 cups dashi stock

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 cracked black pepper until evenly combined.

3. 3

   In a separate bowl, blend the bonito flakes with the chicken 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 20 mins.

6. 6

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

7. 7

   Garnish with chives or a dusting of pickled ginger.

💡 Tips