Pastry chef Gemma Matsuyama takes advantage of the grill to give delicate mochi—usually served for dessert—a savory spin. The soft tofu mochi spheres get boiled in water first, then kissed with fire ...
Roast for 20 minutes or so, until the skin blackens and the peppers are starting to ... The next day, preheat the barbecue to a very high heat. Soak eight small wooden skewers in cold water. Wrap a ...