Recipes (Homecook)

• 6 cups Popped rice cereal
• 10 oz Marshmallows
• 3 Tbsp Butter
• 3 tsp Maeda Matcha Green Tea Powder
• 3 Tbsp Dried raspberries

<Ingredients>

• 2 tbsp (10g) Matcha Green Tea Powder sifted (for a green color)
• 1/4 cup granulated sugar
• 1 1/2 cups powder sugar
• 7 oz egg white
• 1/2 lbs almond powder

(For Matcha Cream Cheese)

• 2/3 tsp (1.1g) Maeda-en Matcha Green Tea Powder (sifted)
• 5.3 oz cream cheese
• 3 tbsp granulated sugar

(For Matcha Cream Puff)

• 1 cup Butter (regular butter)
• 1 cup Boiling water
• 1 cup All purpose flour
• 4 Eggs, unbeaten
• Custard Cream filling (Ingredients and Directions Below)

(For Toppings)

• Powdered sugar
• Matcha Green Tea Powder

(For Custard Cream Filling)

• 8 oz whipping cream
• 1 package (approx. 3 1/2 oz) instant pudding mix
• 1 1/3 cups milk
• 1 1/2 or 2 tsp Matcha Powder

• 1 tbsp (5g) Matcha Green Tea Powder
• 1 1/2 envelope of unflavored gelatin
• 5 tbsp water
• 1 cup milk
• 1.5 cup heavy cream
• 1/2 cup sugar

(For Red Bean Topping)

• 5 tbsp sweetened red bean paste
• whipped cream for garnish

(For the Matcha Sauce)

• 1 tbsp (5g) Matcha Green Tea Powder
• 3 tbsp lukewarm water
• 1.5 tbsp sugar

• 1 Packet Maeda Naked Organic Matcha Tea Powder
• 1 Tbsp. Hot Water
• 1 Scoop Vanilla Ice Cream

• 2 packets/2g Maeda Naked Organic Matcha Tea Powder
• 1/2 cup Blueberries
• 1/2 cup Yogurt
• 1/2 cup Milk
• 1 Tbsp. Sugar
• 1/2 cup Ice Cubes
• Garnish: Matcha Powder, Blueberries and Mint Leaves

• 1 package Sapporo Ichiban Yakisoba
• 1 strip of bacon
• ½ cup cabbage, chopped
• ¼ white onion, thinly sliced
• Nonstick cooking spray
• 3 eggs, beaten
• Salt and pepper to season
• Hot sauce to taste

• 1 package Sapporo Ichiban Tonkotsu Ramen
• 4 lettuce leaves
• ½ teaspoon lemon juice
• 1 teaspoon sesame oil
• ½ teaspoon chili garlic sauce
• 1 pinch of pepper
• 1 Cup Shrimps
• 2 Sliced Garlic
• 1 Tbsp Vegetable Oil
• Sliced green onion for garnish

• 1 bag Sapporo Ichiban Sriracha Yakisoba noodles
• 1 tbsp peanut butter
• ½ tbsp Kikkoman soy sauce
• ½ tbsp Nishiki rice vinegar
• ½ Sapporo Ichiban Sriracha Yakisoba sauce packet
• ½ tbsp crushed peanuts
• Cilantro

• 2 packages Sapporo Ichiban Shrimp Ramen
• ½ tablespoon paprika
• 1 tablespoon flour
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon crushed chili pepper
• 6 ounces raw shrimp, thawed, peeled and deveined
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 clove garlic, minced
• 1 pineapple
• Sliced green onion to garnish

• 1 package Sapporo Ichiban Shio Ramen
• 4 oz. chicken thigh, skin on
• ½ teaspoon sugar
• ½ teaspoon salt
• 1 teaspoon vinegar
• Oil for cooking
• 1 egg, soft boiled and sliced in half
• Sliced green onion for garnish

• 2 packages Sapporo Ichiban Original Ramen
• 1 green onion, sliced
• 1 cup mixed frozen stir-fry vegetables (we used carrots, mushrooms, water chestnuts and snow peas)
• 6 ounces frozen scallops
• 4 tablespoons J-Basket potato starch (katakuriko)
• Vegetable oil for frying

• 1 package of Sapporo Ichiban Miso Ramen
• 1 tsp J-basket organic sesame oil
• 1 tsp Ground ginger
• 1 tsp Ground Garlic
• ½ tsp Chinese hot sauce
• 2 oz J-basket Ground Amber Pork
• 3 oz Soy milk or milk
• 3 tsp Ground sesame
• Dynasty Chili oil to taste
• Green onion for garnish

• 2 packages Sapporo Ichiban Hot and Spicy Chicken Ramen
• 1 tablespoon olive oil
• ¼ white onion, diced
• 1 clove garlic, minced
• 1 ½ cups cooked carnitas
• 1 jalapeno, deseeded and sliced
• 1 avocado, diced
• ¼ cup cilantro, chopped
• 2 lime wedges

• 5 packages of Sapporo Ichiban Chicken
• 8 cups of water
• 4 tbsp of sake (2 tbsp for chicken and 2 tbsp for nabe base)
• ¼ napa cabbage
• ½ lbs chicken thighs, cut into small pieces
• 5 slices of ginger, thinly cut Maitake mushroom
• 2 baby bok choy
• Japanese Leek (Negi)
• 1 tbsp of Dynasty sesame oil