Matcha Honey

Ingredients:

• ½ tsp matcha + 1 tsp hot water
• ½ cup honey, any kind

Preparation:

1. Mix the matcha and hot water and stir briskly until past becomes smooth.
2. Add to the honey and stir until blended to make this tea-flavoured spread.

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Matcha Potage

Ingredients:

• 1 cube chicken consommé
• 1 cup water
• 1 cup soy milk
• 2  servings of instant potage soup
• ½ tsp matcha + 1 tsp hot water

Preparation Method:

1. Place the consommé cube in a small pan, add 1 cup water, and heat over a low flame until the cube dissolves. Add the soy milk and heat until just before boiling point.
2. Add the instant potage soup and stir slowly until it dissolves.
3. Mix the matcha and hot water and stir briskly until the paste becomes smooth.
4. Spoon matcha paste onto soup to make an attractive pattern. Serve hot.

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Matcha syrup for Vanilla Ice Cream

Ingredients:

• 120g sugar
• 1/3 cup water
• 2 tsp cornstarch + 4 tsp cold water
• 1 Tbsp matcha + 2 Tbsp hot water
• ½ tsp Curacao or any other liqueur

Preparation Methods:

1. Place the sugar and water in a pan and heat until sugar dissolves.
2. Mix the cornstarch and cold water and stir until cornstarch dissolves. Add to the pan and heat until syrup thickens. Set aside to cool.
3. Mix the matcha and hot water and stir briskly until the paste becomes smooth. Pout into the syrup and splash a little Curacao for extra flavouring. Mix well.
4. Use as a topping for vanilla ice cream.

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Matcha Whipped Cream

Ingredients:

• 1 tsp matcha + 2 tsp hot water
• ½ fresh cream

Preparation Methods:

1. Mix the matcha and hot water and stir briskly until paste become smooth.
2. Lightly whip the cream. Add the matcha to the cream halfway through the whipping. Continue whipping until fluffy. Use as a spread on toast or French toast, or serve with apple on pie.

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Ochazuke (Tea with Rice)

Ingredients:

• ½ salmon steak
• Salt to taste
• 1½ cups hot water
• 1½ tsp sencha, bancha or hojicha
• 1 bowl warm cooked rice
• 2-3 trefoil (mitsuba), cut into 1½ (4 cm) lengths
• 1 Tbsp croutons or any crunchy cereal
• Japanese horseradish (wasabi)

Preparation methods:

• Season the salmon with salt and leave for 10 minutes. Broil or grill 5-6 mins until slightly brown. Remove the skin and bones, if any, and break up the flesh into flakes.
• Make the tea broth by adding hot water to the tea leaves.
• Place the rice in a large bowl and sprinkle salmon flakes over the rice. Add the trefoil, croutons, and if you wish, a dab of wasabi.
• Pour as much hot tea as you want onto the rice and eat immediately.

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Green Tea Croquettes

Ingredients:

• 4-5 medium potatoes
• ½ medium onion
• 2 Tbsp butter
• 200g hashed beef
• Salt and pepper to taste
• A pinch of nutmeg
• 3 Tbsp green peas
• 1 Tbsp powdered sencha or matcha
• ¾ cup flour
• 1 egg, beaten
• 1½ cups bread crumbs
• Vegetable oil
• 85g cabbage, finely shredded
• 1 cherry as garnish

Preparation Methods:

1. Peel and quarter potatoes and boil in a large pan of water with some salt added. When cooked, drain and mash the potatoes while still hot. Set aside.
2. Finely slice the onion. Heat the butter in a fry pan and sauté the onion over low heat until tender. Add the hashed beef and stir vigorously until the meat breaks up into strands. Season with salt, pepper, and nutmeg, and cook until all the liquid has evaporated. Add the peas and mix.
3. Add the beef to the mashed potatoes. Add the powdered sencha and mix. Then place in a shallow tray to let it cool.
4. Divide the mixture into 12 portions and shape into croquettes.
5. Place the flour, egg and bread crumbs in 3 separate bowls. Roll each croquette in the flour, dip in egg, and coat with bread crumbs.
6. Heat the oil to 180 Degrees Celsius and deep fry croquettes until they become golden brown.
7. Place the shredded cabbage in the center of a large dish, garnish with a cherry, put the croquettes around it, and serve immediately.

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