Recipes

Colorful Power Salad with Yuzu Dressing

This is a salad we created based on the idea of creating a gorgeous, colorful salad using prosciutto. The oyster sauce and yuzu dressing are a perfect match, making this a surefire hit!

Servings: 3-4 

Ingredients:

• 50g Prosciutto

• 5-6pcs Red Leaf Lettuce

• 5-6pcs Oak Leaf Lettuce

• 5-6pcs Green Leaf Lettuce

• 8-10pcs Little Gem

• 10-12pcs Tomatoes

• 1-2pcs Cucumbers

• A bunch of Mizuna (Arugula- substitute)

• 30g Red Onion

• 1 pc Avocado

• 5-6pcs Pekan

• 1 tsp Oyster Sauce

• 1tsp Yuzu Dressing

• 1tso Onion Powder

• White Pepper to taste

• Salt to taste

Yuzu Dressing

• 2 tbsp Vegetable Oil

• 2-3 tsp Yuzu Powder

• 1 tbsp Soy Sauce

• 1 tsp Sugar

• ¼ tsp Sea Salt

• Black Pepper to taste

Instructions:

Yuzu Dressing

＊Combine all the ingredients needed for the yuzu dressing in a bowl and mix well.

Make the Dressing

1. Add oyster sauce to the yuzu dressing, add onion powder and mix, then add salt and pepper to taste.

Make the Salad

1. Wash the vegetables to be used in the salad. First tear the lettuce and cut the mizuna into bite-sized pieces. Cut the tomatoes in half. Use a peeler to thinly slice the cucumbers. Slice the red onion very thinly with a slicer and soak in water. Crush the pecans.

2. Dice the avocado, but you want to cut the avocado last as avocados tend to brown easily.
   (Soaking them in lemon juice can help prevent this.)

3. Cut the prosciutto into bite-sized pieces and roll it up.

4. Once all the preparations are complete, arrange the vegetables, pour the dressing over them, sprinkle with pecans, and ready to serve!

Creamy Matcha Mousse with Vegan Cheddar Sauce

The unique flavor of the cheddar cheese blends perfectly with the refreshing taste of the tofu mousse, and the pancakes have just the right texture. The slightly sweet pancakes complement the salty flavor perfectly, creating an impressive dish.

Servings: 5-6 

Ingredients:

Fluffy Butter Milk Pancake

• 1 cup All Purpose Flour

• 1 tbsp Beet Sugar

• 1 tsp Baking Powder

• 100ml Butter Milk

• 1 pc Large Egg

• 15g Melted Butter 

Vegan Cheddar Sauce

• 180g Potatoes

• 67.5g Carrot

• ¼ cup Vegetable Broth

• ¼ cup Nutritional Yeast

• 35g E.V.O.Oil

• 2 tsp Lime or Lemon Juice

• Sea Salt to taste

• ¼ tsp Garlic Powder

• ¼ tsp Onion Powder

Creamy Tofu Matcha Mousse

• 200g Cream Cheese

• 200g Silken Tofu

• 200ml Grasfed Milk

• 6-8g Geratin Powder

• Sea Salt to taste

• 1 tsp Onion Powder

• 2 tsp Matcha Powder

Garnish

• Edible Flour or (Tomato Skin or can be any colorful ingredients)

• Matcha Powder

Instructions:

Mousse

1. Drain the tofu. Wrap the tofu twice in paper towels, place it between a flat container, and place a weight on it to drain excessive water for about an hour.

2. Beat the cream cheese. If the cream cheese is firm, transfer it to a heat-resistant bowl and soften it in a double boiler. Beat with a whisk until smooth.

3. Combine tofu and cream cheese. Place the drained tofu in a strainer and crush it with a spatula to puree it, then add it to the cream cheese bowl. Mix the cream cheese and tofu thoroughly with a whisk until there are no lumps left in the tofu.

4. Put the tofu and salt in a small saucepan and heat over medium heat. Once the mixture has thickened a little, turn off the heat and add the gelatin. Stir well with a whisk.

5. Add the milk. Once the soy milk has cooled, add it little by little to the bowl from step 3 and mix thoroughly.

6. Transfer the mousse to a container and tap it several times to remove any air bubbles. Cover and refrigerate for 3 hours to set.

Cheddar Sauce

1. Peel the potatoes and carrots, cut them into small pieces and boil them in water until soft. Once soft, drain the water and put them in a blender or food processor

2. Add vegetable broth to the blender,followed by lemon juice, garlic powder, onion powder, sea salt, olive oil and nutritional yeast. Blend on high until the mixture is smooth. 

3. Taste and adjust flavor as needed, adding more lime juice for acidity, nutritional yeast for cheesiness or salt to taste.

4. The cheese sauce is ready to be enjoyed.

Pancake

1. Combine flour, baking powder, and sugar in a large bowl.

2. Put buttermilk and egg together in a separate bowl. Keep the two mixtures separate.

3. Heat a lightly oiled frying pan over medium heat.

4. Combine the bowl containing the powder and the bowl containing the milk and mix together.

5. Pour batter onto the preheated frying pan. Cook until bubbles appear on the surface, flip with a spatula and cook until browned on the other side. Repeat with remaining batter.

Assemble the dish

1. Pour the cheese sauce evenly onto the plate. Use a pastry cutter to cut out the shapes of the cooled pancakes.

2. Make sure the tofu mousse has set, then use a pastry cutter again to cut out the mousse.

3. Place the cut-out tofu mousse on top of the pancake. 

4. Sift the matcha powder and sprinkle it on top of the tofu mousse.
   
   

5. Use a flat spatula to place it in the center of the cheese sauce, then top with a garnish to serve.

Hojicha and Matcha Ukishima

An exquisite combination of hojicha and matcha. Chestnuts are used as an accent, making this a Japanese sweet that is also visually appealing. It is named after the way it puffs up like a small island (ukishima) floating on the water's surface. It is similar to castella (Sponge Cake), but is made without fats and oils, using only eggs and bean paste, making it a popular treat for celebrations and as a tea snack.

Servings: 4-5

Ingredients:

Hojicha Part

•  100g  White Bean Paste

• 15g Rice Powder

•  1 tsp Matcha Powder

•  1 Egg Yolk

• 2 pcs Steamed Chestnuts (Roughly Chopped)

Matcha Part

• 100g White Bean Paste

• 15g Rice Powder

• 1 tsp Hojicha Powder

• 1 Egg Yolk

• 2 pcs Steamed Chestnuts (Roughly Chopped)

Meringue

• 2 Egg White

• 20-25g Beet Sugar

Instructions:

Preparation

1. Prepare the steamer and cover it with a cloth to prevent dew from dripping from the lid.

2. Place the parchment paper in the stainless steel cake mold.

3. If the steamed chestnut and the white bean paste are cold, bring them to room temperature. 

Making the dough

1. Separate the powder into 2 bowls, one for matcha powder and one for hojicha powder, and mix both well with rice flour.

2. In separate bowls, thoroughly mix the white bean paste and egg yolk for the matcha batter, and the white bean paste and egg yolk for the hojicha batter.

3. Add the powder separated in step 2 to each bowl containing the white bean paste and egg yolk mixture and mix well.

4. Add sugar to a bowl of egg whites and whisk until soft peaks form to make meringue.

5. Divide No.5 meringue in half and add it to the bowls containing the matcha batter and hojicha batter in 2 batches, then mix them together as the first and second batches. The first time, mix the batter and meringue well, and the second time, mix quickly and evenly, being careful not to crush the bubbles.

6. Pour the matcha batter into the prepared mold and smooth it out with a spatula.
   
   

7. Sprinkle chopped steamed chestnuts on top of the matcha batter.
   
   

8. Pour the hojicha batter on top of the matcha batter and chestnuts, and flatten it out with a spatula in the same way.
   
   

9. Place the cake mold in a steamer and steam for 10 minutes over high heat, then reduce to medium - low heat and steam for 15 minutes.
   
   

10. Once steamed, remove from the cake mold and let cool. If you want the surface to be flat, place a cloth over it and turn it upside down to cool.
    
    

11. Cut it to your desired size, arrange it nicely on a plate, and ready to eat!