BREKKIE

Serve 1

Ingredients:

1.7g-2g matcha powder or 1 ½ heaping tea chashaku

70ml 80C hot water 

1. . Whisk the matcha and hot water briskly in a quick, back-and-forth stroking “W” (or “M”) motion using your wrist (not arm). When the tea has small bubbles, start whisking the surface of the tea, and continue until matcha has a thick froth with many tine bubbles on the surface. 

2. At the end, draw one circle and pick up the whisk in the center of the matcha tea. This will create a slightly higher fluffy foam at the center. 

Enjoy!

Note: Usu Cha (thin tea)

So Usucha is tea made with a higher water to tea ratio.  It's balanced and has a smooth texture. It's much lighter than koi cha (thick tea).  Usu cha is often served in short form tea ceremonies.  

For matcha powder, we recommend that you sift your matcha first before preparing matcha tea.

Serve 1

Ingredients:

3g-4g matcha powder or 2 ½-3 heaping tea chashaku

40ml-60ml 80C hot water 

1. . Whisk the matcha and hot water briskly in a slow  360 degree rotating. Shiny thick tea with no foam.

Enjoy!

Note: Koi Cha (thick tea) So Koicha  meaning it's matcha made with a high tea to water ratio.  So the resulting matcha has a much thicker texture (it's almost paste-like) and it has a  much more intense flavour.  It often uses about 2-3 times the amount of tea than what is used for Koi Cha (thick tea).

For matcha powder, we recommend that you sift your matcha first before preparing matcha tea.

Serve 1

Ingredients

1 large, ripe avocado 

½ jalapeno, deseeded and finely chopped 

½ tsp matcha + more for dusting  

1 tsp clear honey a squeeze of lemon or lime juice 

Sea salt and ground black pepper to taste

Toasted Sourdough

Method:

1 Halve and pit the avocado and scrape the flesh into a bowl. Mash coarsely or smash with a fork.  

2 Beat in the jalapeno, matcha, honey, lemon or lime juice and season to taste.

3. Place all ingredients onto a piece of toasted sourdough. Sprinkle matcha on top.

Ready to serve on a place.

Enjoy!

Makes 12pcs pancake and 6 Dorayaki

Ingredients:

4 eggs 

2/3 cup sugar  

2 tbsp honey 

1-1/3 cup flour 

1 tsp

1 tsp baking powder 

1-2 tbsp water 

1 tsp of oil 

236g Anko (red bean paste) 

MATCHA SUGAR - Dusting

50g icing sugar

½ tsp matcha 

Method:

1. Whisk eggs, sugar, and honey in a bowl until fluffy. 

2. Next, add flour and baking powder, mix well. Refrigerate the batter for 15 mins. 

3. Add 1 tbsp water and mix until smooth. 

4. Heat a non-stick pan on a low to medium heat with little oil, pour the dorayaki batter with a ladle or a small measuring cup using approx. 3-4 Tbsp, of the batter to create a pancake that's8 cm in diameter. Cook one-two pancake at a time. 

5. When you see the surface of the batter starting to bubble, flip the pancake over and cook the other side. It takes approx. 1 minute and 15-30 seconds to cook one side and     20-30 seconds for the other side, or cook until golden brown. 

6. When is done, transfer it to a plate and cover with a damp towel to prevent it from drying out. You do not need to oil the pan again. Continue making the rest of the pancakes 

6. Assemble dorayaki, place the red bean paste in the centre of the pancake, spread thicker in the centre, then thinner spread close to the edge on one side of the dorayaki,  then sandwich it with another piece of the pancake. 

7. Keep the dorayaki in a plastic wrap for 10 mins, before serving.

8. Ready to serve on a plate and dust the match sugar over the dorayaki.

Enjoy!

Note: Dorayaki (どら焼き) is best described as a dessert with red bean filling between two slices of sweet fluffy pancakes. It's very popular amongst children and adults in Japan.

The original Dorayaki consisted of only one layer. Its current shape was invented in 1914 by Usagiya in the Ueno district of Tokyo.

The name “dorayaki” comes from the Japanese word for “gong”: dora. This is believed to be simply due to its resemblance to the circular metal percussive disk, albeit in miniature. (The "yaki" means “cooked on dry heat.”) 

Serve 1

Ingredients:

1 Ruby Grapefruit (peeled) 

2-3 sticks Carrot 

2 Stalks Celery

1 medium size Beetroot 

1-2 slices Ginger

1/3 tsp matcha powder (sifted)

Method:

1. Wash and prepare your veggies.

2. Ready to juice grapefruit, carrot, celery, beetroot, ginger.

3. Pour your juice into a long glass, add your matcha powder and mix well.

3. Drink immediately and enjoy!

Enjoy!

Note: 

Feel free to experience using your favorite fresh greens or fruits.