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Scorched Soy Sauce and Vanilla Warabi Mochi

Name: Scorched Soy Sauce and Vanilla Warabi Mochi
Total time: 40 min
Yield: Serves 4
Cuisine: Fusion
Ingredients: 100g Warabi Starch; 400ml Water; 80g Sugar; 1 tbsp Soy Sauce; 1/2 tsp Vanilla Extract; To taste Kinako (to finish)

Dessert

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Toasty scorched soy sauce and vanilla built into warabi mochi, a traditional Japanese confection.

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📖 The Story Behind This Dish

A creative sweet that keeps the traditional technique of warabi mochi intact and changes only its aroma profile. Scorching soy sauce against the hot pan draws out a toasty fragrance, and layering vanilla's sweet scent on top creates a new layer of aroma beyond the usual kinako and kuromitsu. Technique and ingredients stay within the Japanese framework; only the flavor combination is new.

🌆 Where it's eaten: In the back workshop of a wagashi shop, the toasty smell of soy sauce sizzling in the pan rises during preparation.

🥕 Ingredients (serves 4)

Warabi Starch 100g
Water 400ml
Sugar 80g
Soy Sauce 1 tbsp
Vanilla Extract 1/2 tsp
Kinako (to finish) To taste

👩‍🍳 Instructions

Put the soy sauce in a small pan and scorch lightly over low heat until toasty.
Dissolve the warabi starch, water, and sugar well in a pan and add the scorched soy sauce.
Cook over medium heat, stirring constantly, until thick and translucent.
Add the vanilla extract and mix further.
Pour into a tray to cool and set, cut into bite-sized pieces, and coat with kinako.

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