Preheat an oven to 350°F.
Spread the oats on a small cookie sheet and bake at 350°F for 10-15 minutes or until golden brown.
Coat the bottom of the silicon mold with an even layer of toasted oats.
In the heavy bottom pan pour the oak milk. Add the kudzu root starch and mix until combined.
While whisking, slowly sprinkle the agar into the oat milk.
Once added place the pan over medium low heat. Stir constantly with a silicone spatula making sure to scrape the bottom of the pan.
You will notice the mixture becoming very viscous quickly, just keep stirring until the mixture becomes a sticky mass. This will take about 5 minutes. Pour it into the silicone mold with a layer of toasted oats.
Allow it to set in the refrigerator for an hour or until it is solid. Remove it from the mold and cut it into cubes. Add it to your favorite dish or keep it refrigerated for 7 days.
Preheat an immersion circulator 104°F.
Mix together the 60g water, amylase, and pectinex. Peel 9 bananas and place them in a vacuum seal bag pour in the 60g water mixture. Reserve the last banana for garnish.
Place the bag in a vacuum sealer or food saver and seal. Place the sealed bananas in the water and cook for 4 hours at 104°F. Then remove and store in the refrigerator overnight.
Remove the bag from the refrigerator and pour the contents in a blender. Blend on high for 1 minute.
Set up a spinzall to continuous mode and begin to clarify the bananas. Set the timer and pump to 40 minutes and milliliters to 80 per second. Allow the juice to clarify, pour any excess juice left in the drum through a 100 micron superbag.
In a heavy bottomed pot over medium high heat, place the banana juice and begin reduction. Reduce for 15 minutes once its reached a full rolling boil or until the liquid has reduced to ½ a cup. Cool and reserve.
Pour the N-Zorbit M into a food processor. Scoop the peanut butter directly on top of the N-zorbit M and add the salt.
Process for 10 seconds. Scrape down sides of bowl as needed and process for another 10 seconds.
Place in an air-tight container for storage.
With the peel on cut the ends of the remaining banana off. Cut the banana in half widthwise so that you have 2 equal pieces. Cut each half on the bias so you end up with 4 banana pieces that stand up.
Dust the presentation side of the banana with granulated sugar. Torch the sugar until golden brown.
Allow it to cool for about 15 seconds before gently peeling the skin off. If done right the the sugar will have an ⅛ inch lip around the edge.
Cut the kudzumochi into quarters and place it oat side up in the center of a small shallow bowl.
Fill the rest of the bottom of the bowl with 1 tbsp of the banana syrup. This should be enough to fill the bottom of the bowl.
Garnish with a few dried banana chips, peanut butter powder, and the bruleed banana garnish. Serve immediately and enjoy!