Chai Tea Okashi Recipe

Time1h

Serves4

puffed buckwheat, toasted meringue, bruleed banana

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Ingredients

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1
Rinse and Soak
Rinse the buckwheat groats under cold water until the water runs clear. Soak them in 3 cups of water for at least 2 hours or overnight.
2
Cook Buckwheat
After soaking, drain the buckwheat and add it to a pot with 3 cups of fresh water and 1 tsp of salt. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the buckwheat is tender and water is absorbed. Remove from heat and let it cool.
3
Puff the Buckwheat
In a deep pan, heat oil over medium heat. Once hot, add the cooked buckwheat in small batches. Fry until golden and puffed, about 2-3 minutes. Remove and drain on paper towels.

4
Prepare Meringue
In a clean, dry bowl, whisk egg whites until foamy. Gradually add sugar, continuing to whisk until stiff peaks form. Add vanilla extract and mix gently.
5
Toast Meringue
Transfer the meringue to a piping bag with a star tip. Pipe onto a baking sheet lined with parchment paper. Use a kitchen torch to toast the meringue until golden brown, or bake in a preheated oven at 200°F (93°C) for 1-2 hours until dry and crisp.

6
Prepare Bananas
Slice the bananas in half lengthwise. Melt butter in a skillet over medium heat and add the banana halves, cut side down. Cook for 2-3 minutes until golden.
7
Brulee Bananas
Sprinkle brown sugar evenly over the cut side of the bananas. Using a kitchen torch, caramelize the sugar until it bubbles and turns dark. Remove from heat.