Matcha Mizuyokan

A deep green translucent block, firm to the touch but melting on the tongue. The sharp bitterness of matcha perfectly balances the sugar's sweetness in this traditional jelly.

• Prep: 15 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 113
• Protein: 6 g
• Carbs: 21 g
• Fat: 1 g

Ingredients

• 233.3 ml Mineral water ( room temperature )
• 2.7 g Agar-agar ( powdered )
• 33.3 g White sugar ( granulated )
• 1.3 tbsp matcha powder ( sifted )
• 200 g White bean paste (Shiroan)

Instructions

1. Hydrating the agar

   In a saucepan, mix the mineral water and agar. Let it sit for 5 minutes so the seaweed starts hydrating before heating.

2. Dissolving and boiling

   Bring to a boil while stirring constantly. Maintain a simmer for 2 minutes: the liquid must become perfectly clear, showing the agar is fully dissolved.

3. Adding sugar and paste

   Add the white sugar and white bean paste. Whisk vigorously until the mixture is smooth and homogeneous, with no lumps.

4. Preparing the matcha

   In a bowl, dilute the matcha powder with a small ladle of the hot syrup to get a fluid paste. Pour this mixture into the saucepan and mix well off the heat.

5. Molding and setting

   Pour the preparation into a rectangular mold. Let it cool down, then refrigerate. The jelly is ready when it is firm to the touch and pulls away cleanly from the edges.

Chef's tips

• Don't skip the 2-minute boil for the agar, or your jelly will never set.
• Strain the mixture through a fine-mesh sieve before molding for an absolutely smooth texture.
• Lightly dampen your mold before pouring to make unmolding easier.

Storage

Keeps for 3 to 4 days in the refrigerator in an airtight container. Do not freeze as the agar will release its water.