3 Good Savory Recipes Made with Matcha
Matcha is a type of green tea popular in Japan. Matcha powder is different from most tea leaves or tea bags in that it is consumed by suspending the powder in liquid, usually water or milk. Matcha has gained widespread popularity in the West in recent years, and you have probably come across it in the form of matcha tea latte or matcha-flavored ice cream. More than a flavor for your favorite drink or dessert, though, matcha is a fundamental part of traditional tea ceremonies in Japan. In fact, traditional Japanese tea ceremonies are centered on preparing, serving, and drinking hot matcha tea.
Although most people associate matcha with sweet things because of its applications as flavoring or coloring for Japanese confections like mochi and wagashi, it can actually be used as an ingredient for savory dishes. Discover a different side to matcha with these three surprisingly good savory recipes made with this powder.
Roast chicken with matcha and leeks
This recipe is a match made in heaven as your taste buds discover how well matcha pairs with leeks.
You will need:
- 1 whole chicken (3 pounds)
- 2 teaspoons flat-leaf parsley, chopped into fine pieces
- 1 tablespoon matcha tea powder
- 2 tablespoons olive oil
- 5 pieces of leeks
- 6 tablespoons unsalted butter, room temperature
- 6 cloves garlic, smashed flat
- salt & pepper
- Preheat the oven to 475 degrees Fahrenheit.
- In a bowl, mash the butter using a fork until it becomes smooth. Add in the matcha powder and 1 teaspoon of salt. Mix until the mixture becomes even.
- Loosen the skin of the chicken from the breasts and thighs by carefully using your forefinger to slide it off. Stuff spoonfuls of the matcha butter mixture under the skin of the breasts and thighs. Press to spread it evenly. Rub the remaining matcha butter on the chicken’s skin. Sprinkle salt and pepper on the chicken.
- Peel off the skins from the leeks. Roughly chop the green parts until you have a handful and remove the rest. Cut the white and green leeks crosswise until you have 1-inch thick rounds. Wash them with water to remove dirt.
- Place the leeks in a bowl with the olive oil and add in salt and pepper. Toss the bowl gently to coat the leeks.
- Once the leeks have been coated, arrange them on a baking sheet with the flat side facing the sheet. Stuff the chicken with chopped greens and garlic, and then tie the legs together using kitchen twine.
- Position the chicken on the leeks arranged on the baking sheet and bake for 20 minutes. Decrease the oven temperature to 400 degrees Fahrenheit and keep baking for about an hour. Stop when the chicken turns golden brown, or insert a thermometer into the thigh and wait until it reads 160 degrees Fahrenheit.
- Take the chicken out of the oven and let it cool for 10 minutes. Cut the chicken into serving pieces.
- Transfer the leeks and juices from the pan; put into a bowl and toss until they are coated evenly.
- Arrange the leeks on a serving platter and position the chicken on top. Coat the chicken with the pan juices and top with parsley.
Eggs benedict with matcha sauce
Enjoy the benefits of matcha in your next big breakfast with this flavorful twist on everyone’s favorite eggs benedict.
You will need:
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 cup melted butter
- 1/4 cup warm water
- 1 cup Greek yogurt
- 1 1/2 teaspoons matcha powder
- 1/2 teaspoon cumin
- 1 teaspoon honey
- 3 tablespoons lemon
- 4 pieces English muffins
- 8 eggs
- thinly sliced chives
- Put the melted butter in a bowl. Thoroughly mix in the Greek yogurt, lemon juice, matcha powder, garlic, cumin, honey, and kosher salt until they are evenly combined.
- Thin out the resulting sauce by carefully adding a tablespoon of warm water at a time.
- Poach the 8 eggs and toast the muffins.
- Serve the poached eggs on the English muffin halves, drizzle with the sauce and use the chives as garnish.
Matcha mushroom soup
You will find divine comfort in this bowl of creamy matcha and mushroom soup.
You will need:
- 1/4 cup dry white wine
- 1 stick unsalted butter
- 1 cup heavy cream
- 1 pound thinly sliced shitake mushrooms, without stems
- 1 10-ounce frozen spinach, thawed
- 2 tablespoons matcha tea powder
- 4 thyme sprigs, without stems
- 6 pieces of scallions, separate white and light-green parts from dark-green parts
- 8 cups low-salt chicken stock
- Melt butter in a large saucepan on medium heat. Mix in the mushrooms, thym, and white and light-green portions of the scallions.
- Sprinkle with salt and pepper and cook. Keep stirring until the mushrooms caramelize and start sticking to the bottom of the pan.
- Once the mushrooms have caramelized, transfer about half a cup of it onto a paper towel and drain.
- Sprinkle the matcha powder on the mushrooms cooking in the pan and keep cooking and stirring for an additional 2 minutes.
- Pour in the white wine, chicken stock and spinach. Simmer and cook for about 10 minutes. Stir the mixture occasionally.
- Remove the soup from heat and separate into two batches. Puree the first batch of soup in a blender for about 2 minutes. Do the same for the second batch of soup.
- Once pureed, pour the soup back into the pot, add in cream and season with salt and pepper.
- Serve the soup into bowls and use the remaining mushrooms and green scallion parts as garnish.