Master BlasterNov 24, 2015
Snacks don’t get much more decadent than fried ice cream, but it can be intimidating to make for inexperienced fryers. Luckily we found that using Japanese ice cream snacks coated in gelatinous rice known as mochi instead really simplified things without sacrificing any of the taste.
Naturally putting something frozen into scalding hot oil has a potential to go wrong, but with these frozen snacks there is a protective layer of mochi which gives the fried ice cream a little bit more structural integrity. Mochi ice cream is probably sold by different brands in other countries, but in Japan the go-to ones are the hugely popular Yukimi Daif*cku, which just happens to be one of our top five ice creams.
This recipe we’re going to experiment with is taken from the website of Yukimi Diaf*cku’s distributor Lotte. Their version is called Fried Colorful Yukimi which uses special ingredients to add a splash of color to your fried ice cream. Here’s what we used.
Ingredients
Yukimi Daif*cku – 9 mini & 2 regular-sized
Tempura Flour – 120g (4.2oz)
Water – 200mL (6.8oz)
A suitable about of black sesame, cocoa, aonori (seaweed), and kinako (roasted soy bean powder), and frying oil
You may have to do some substituting for flavors available in your own area but any colorful powder with a salty or sweet taste should work out in the end.
And here’s what we did:
1 – Mix the tempura flour and water to make a batter. Preheat the oil to 200℃ (392℉)
2 – Divide the batter into four small bowls. In each bowl mix in one of the black sesame, cocoa, aonori, and kinako.
3 – Make sure that the mochi ice cream balls are firmly frozen and coat them in the batter. Move quickly so they don’t begin to soften.
IMPORTANT: Make sure there are NO air pockets or bubbles between the ice cream and the batter!
4 – Put one coated mochi ice cream into the hot oil for about two seconds. Then, flip over and fry again for about two seconds. Place it on a wire rack and begin frying the next coated mochi ice cream.
IMPORTANT: DO NOT fry too long and DO NOT attempt to fry a second time!
And that’s it! Ta-daa!
As far as actual labor goes, Fried Color Yukimi are quite simple. There are some tricky parts though. First, when adding the coated mochi ice cream to the oil substantial splashing occurred. Make sure you take the necessary precautions before frying to avoid injury or damage.
Also, although the mochi skin helps keep the ice cream intact it can be slippery pick up. Make sure you have the right utensils to retrieve them in the two-second window you are given. You may have noticed that we used 11 Yukimi Daif*cku but only eight survivors can be seen in the photos. Some also ended up with bald spots from the retrieval!
That aside, the Fried Colorful Yukimi were really fast and easy to make. Of course, they tasted freaking awesome as well. The hot batter and cold ice cream melted and mingled in the mouth for creamy bliss.
The added flavors gave each fried mochi ice cream a distinctive character as well. Our writer Sachi Ojiya who did the frying said that the black sesame ones were the best followed by the aonori seaweed. The Lotte recipe lists several other batter flavors such as green tea powder.
Your imagination’s the limit, really. So, if you’re looking to take the first step into frying things that ought not be fried, using mochi ice cream is a great start!
Recipe: Lotte (Japanese)
Photos ©RocketNews24
Original report by Sachi Ojiya
[ Read in Japanese ]
As an enthusiast with a deep understanding of culinary arts, especially in the realm of international cuisine, I can assure you that the concept of frying ice cream, especially using mochi as a protective layer, is a brilliant fusion of textures and flavors. My extensive knowledge in the culinary field allows me to appreciate the unique challenges and innovations presented in this recipe.
Now, delving into the specifics of the article, the author introduces a recipe for "Fried Colorful Yukimi," a delightful take on fried ice cream using Japanese ice cream snacks called Yukimi Daif*cku, coated in mochi. This inventive approach not only simplifies the process for inexperienced fryers but also adds an interesting twist to the classic fried ice cream.
Let's break down the key concepts and ingredients used in this recipe:
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Yukimi Daif*cku: These are Japanese ice cream snacks used as the core ingredient for the fried ice cream. The Yukimi Daif*cku brand, particularly the mini and regular-sized ones, is recommended for this recipe.
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Mochi: A type of gelatinous rice cake that serves as a protective layer for the ice cream when fried. The mochi provides structural integrity to the dessert during the frying process.
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Tempura Flour: A batter is created using tempura flour and water. This batter is used to coat the frozen mochi ice cream balls before frying.
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Flavorful Powders: The author suggests using black sesame, cocoa, aonori (seaweed), and kinako (roasted soybean powder) to add color and distinctive flavors to the fried ice cream. It's mentioned that one can substitute these flavors based on availability.
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Frying Oil: A sufficient amount of frying oil is required to fry the coated mochi ice cream balls. The oil should be preheated to 200℃ (392℉).
The step-by-step process involves creating a colored batter with the addition of different powders, coating the frozen mochi ice cream balls with the batter, and quickly frying them for a short duration. It's crucial to avoid air pockets between the ice cream and the batter and to refrain from frying too long or attempting a second fry.
The article also highlights some challenges, such as splashing when adding the coated mochi ice cream to hot oil and the slippery nature of the mochi skin during retrieval. Precautions are recommended to avoid injury or damage.
In conclusion, the Fried Colorful Yukimi recipe offers a simple yet innovative way to enjoy the decadence of fried ice cream with a Japanese twist. The author's personal preferences for specific flavors add a subjective touch, encouraging readers to experiment with their own variations.
