Japanese Harajuku Crepe

A thin, freshly made crepe rolled into a cone and stuffed with whipped cream, fresh strawberries, and custard.

Ingredients

• 500g chicken thighs
• 400g ramen noodles
• 1 tbsp grated fresh ginger
• 1 1/2 tsp white sesame seeds
• 1/4 cup toasted sesame oil
• 200g napa cabbage
• a handful of fresh chives, chopped
• a generous spoonful of mirin
• 1 cup water

Instructions

1. 1

   Prepare the short-grain rice base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the chicken thighs, shiitake mushrooms, minced garlic, and wasabi paste, mixing well so everything is evenly seasoned.

3. 3

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

4. 4

   Cook the short-grain rice until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the chicken thighs mixture until cooked through and lightly charred at the edges, about 5 mins.

6. 6

   Assemble by layering the short-grain rice with the filling, a spoonful of sake, and a scattering of mitsuba.

7. 7

   Add a final touch of pickled ginger for extra flavor and texture.

8. 8

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

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