Mitarashi Dango

Chewy mochi rice dumplings on a skewer glazed with a sweet soy mitarashi sauce and lightly torched.

Ingredients

• 500g chicken thighs
• 400g soba noodles
• 1 tbsp minced garlic
• 1/2 tsp white sesame seeds
• 1/4 cup neutral vegetable oil
• 200g scallions
• a handful of fresh shiso leaves, chopped
• a generous spoonful of bonito flakes

Instructions

1. 1

   Prepare the soba noodles base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the fresh salmon fillets, shiitake mushrooms, sliced scallion whites, and shichimi togarashi, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the soba noodles until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the fresh salmon fillets mixture until cooked through and lightly charred at the edges, about 10 mins.

6. 6

   Assemble by layering the soba noodles with the filling, a spoonful of mirin, and a scattering of mitsuba.

7. 7

   Add a final touch of bonito flakes for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra mirin on the side for dipping or drizzling.

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