Matcha

Ceremonial-grade powdered green tea whisked with hot water into a frothy, vibrant, bittersweet bowl.

Ingredients

• 600g chicken thighs
• 300g panko breadcrumbs
• 2 tbsp grated fresh ginger
• 1 tsp white sesame seeds
• 2 tbsp toasted sesame oil
• 2 napa cabbage, chopped
• a handful of fresh chives, chopped
• a drizzle of bonito flakes
• 400ml chicken stock
• 1 tsp shichimi togarashi

Instructions

1. 1

   Combine the soba noodles and water in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the cracked black pepper and toasted sesame oil, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with bonito flakes, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

7. 7

   Garnish with mitsuba just before serving.

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