Chai Tea Okashi Recipe

Name: Uchi Denvers Chai Tea Okashi Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1.5 cups puffed buckwheat (kasha poppy or groats, puffed); 0.5 cup chai tea concentrate; 2 tbsp granulated sugar; 4 egg whites; 0.5 tsp cream of tartar; 0.5 cup granulated sugar; 2 ripe banana; 2 tbsp brown sugar (for brulee); 1 tbsp butter; 1 tsp lemon juice; 0.5 tsp chai spice powder (cinnamon, cardamom, cloves); 0.5 tsp vanilla extract; 1 pinch flaky sea salt; 0.25 cup extra puffed buckwheat (for garnish)

Inspired by Uchi Denver

Time1h

Serves4

puffed buckwheat, toasted meringue, bruleed banana

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Ingredients

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Dry and base ingredients

1 1/2 cups puffed buckwheat (kasha poppy or groats, puffed)

1/2 cup chai tea concentrate

2 tbsp granulated sugar

Meringue and whipping

4 egg whites

1/2 tsp cream of tartar

1/2 cup granulated sugar

Banana brulee and finishing

2 ripe banana

2 tbsp brown sugar (for brulee)

1 tbsp Butter

1 tsp ReaLemon lemon juice

Flavor and finish

1/2 tsp chai spice powder (cinnamon, cardamom, cloves)

1/2 tsp Watkins vanilla extract

1 pinch flaky sea salt

1/4 cup extra puffed buckwheat (for garnish)

Method

Prep and puffed buckwheat base

Preheat oven to 350°F (175°C). Toast puffed buckwheat on a parchment-lined baking sheet for 6-8 minutes, until lightly golden and fragrant. Remove and cool.

Brew chai tea and reduce to concentrate by simmering with half the listed sugar until thickened, about 6-8 minutes. Let cool slightly.

In a small bowl, combine cooled chai concentrate with remaining teaspoon of lemon juice to balance sweetness.

Meringue

In a clean, dry bowl, whisk egg whites and cream of tartar on medium-high speed until foamy.

Gradually add sugar in three additions, beating until stiff, glossy peaks form.

Banana brulee and toasting finish

Slice bananas lengthwise. In a skillet, melt butter over medium heat and sauté banana slices with lemon juice until lightly caramelized. Remove from heat.

Brulee finish

Sprinkle brown sugar evenly over the warm bananas. Use a kitchen torch to caramelize the sugar until a golden, crisp crust forms. If no torch, place under a broiler for 1-2 minutes, watching closely.

Assembly

In serving bowls, sprinkle half of the toasted puffed buckwheat as a base.

Dollop or pipe in a bed of meringue on top of buckwheat; lightly toast meringue surface with a torch for a subtle color (optional).

Arrange the bruleed banana on top and around the meringue. Drizzle the chai-buckwheat syrup over the ensemble to taste and finish with a pinch of flaky sea salt and a sprinkle of extra puffed buckwheat.