| For this recipe, you’ll need a Cuzen Matcha Maker. |
A classic egg emulsion topped with a crunchy kick of flavor— a matcha-based accent to SingleThread’s seasonal vegetable cruditè.
by SingleThread
Servings: 2-4
Active time: 30-45 minutes
Matcha mayonnaise:
Ingredients
- 2 grindings in 1 shot of water with Signature Blend at Matcha Maker strength level 3
- 2 egg yolks
- 1 tbsp rice wine vinegar
- ½ tsp salt, or to taste
- 1 ½ c neutral oil, such as canola or vegetable
- 1 ⅔ - 3 ⅓ tbsp water, or as needed
Instructions
- Grind 2 pulls of matcha in the same cup of water.
- Blend on low or medium or whisk the egg yolks, vinegar, matcha shot and salt until fully incorporated.
- Leave the blender on, and slowly pour the oil in a steady stream to form a smooth emulsion. Occasionally check the viscosity. If it begins to get very stiff before all the oil has been poured, add very small amounts of water incrementally. Continue to add the remaining oil to get to a firm but pourable consistency.
Tips
- Be careful not to run the blender too high or for too long. This will heat up the mixture and will break up the emulsion, separating the fat from the liquid.
Tencha goma shio:
Ingredients
- ½ c Signature Blend whole leaf
- ¾ c golden sesame seeds, toasted
- ½ tbsp Maldon salt
Instructions
- In a mortar and pestle or suribachi, grind the matcha leaf into small flakes. Do not grind them to powder. Set them aside.
- Lightly grind the salt into smaller granules and then add the toasted sesame seeds.
- Grind the seeds to break them up but not enough to form a fine powder or paste. Add the ground matcha leaf and mix them together.
- Scrape the mixture into a dry container and store it in cool space for up to 3 days.
Tips
- You can also lightly toast regular sesame seeds in a pan if they are not bought toasted.
- Use the goma shio as soon as possible for the best flavor.
Vegetable cruditè:
Ingredients
- seasonal vegetables of your choice
Instructions
- Chop the vegetables and arrange them in an attractive pattern on a platter.
