Matcha Agar Recipe

                                      Matcha Agar

Ingredients:
* 1 teaspoon matcha powder
* 2 g agar
* 20 g sugar
* 1 teaspoon hot water
* 240 ml water

Cooking Procedure:

• Put the matcha powder and sugar into a bowl and mix with a spatula.
• Add the hot water and mix.
• Put the water and agar into a pan. Mix and bring to a boil.
• Add the matcha mixture (Step 1) to the pan while the water and agar mixture is still boiling. Mix together for about 30 seconds.
• Remove from heat and pour into two cups.
• Chill for 4 hours in the refrigerator

Beef Recipes: Barbeque Beef Casserole

                                    Barbeque Beef Casserole

Ingredients:
* 2 pounds ground beef
* 1 large onion, diced
* 1 green bell pepper, seeded and diced
* 1 (10 ounce) can whole kernel corn, drained
* 1/2 cup barbeque sauce
* 1 (14.5 ounce) can diced tomatoes, drained
* 3 (8.5 ounce) packages corn bread mix

Cooking Procedure:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned. Add the onion, bell pepper, corn and tomatoes. Cook and stir until vegetables are tender. Drain excess grease, and stir in the barbeque sauce. Spread the beef mixture in an even layer in a 9x13 inch baking dish.
3. Prepare the cornbread batter mixes according to package directions. Spread the batter over the top of the beef mixture.
4. Bake for 20 to 25 minutes in the preheated oven, until the top is golden brown, and a knife inserted into the center of the cornbread layer comes out clean.

Broccoli Beef (Beef and Broccoli) Recipe

                                     Broccoli Beef (Beef and Broccoli)

Broccoli beef is a great dish, if cooked properly, that is, without dousing the beef in a thick goopy sauce and accompanied by overcooked broccoli. The beef should be tender and succulent; the broccoli should be flashed cooked, briefly blanched and then lightly stir-fried with the beef; the sauce should be light.

Ingredients:
Serves 4 as part of multicourse meal
8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces
6 oz (175 g) broccoli florets
Water, for boiling
2 ½ tablespoons oil
2-in (5 cm) ginger, peeled and sliced

Marinade

½ tablespoon soy sauce
1 teaspoon rice wine or sherry
¼ teaspoon sesame oil
3 dashes white pepper
1 tablespoon corn starch

Sauce

1 tablespoon soy sauce
1 tablespoon oyster sauce
¼ teaspoon sesame oil
½ teaspoon sugar
1 teaspoon corn starch
4 tablespoons water

Cooking Procedure:
1. Marinate the beef with all the ingredients for the Marinade, about 15 minutes.
2. Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.
3. Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until 70% cooked. Dish out and set aside.
4. Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until aromatic. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the broccoli and then the Sauce, stir to combine the ingredients well.
5. As soon as the Sauce thickens, dish out and serve immediately.

Yōkan Recipe

                                             Yōkan

The prototype of yōkan began in the 12th century. It is one of the most representative sweets of Japan and is often eaten with matcha.

Ingredients:

* 150 g mashed sweetened red bean paste
* 1.5 g agar
* 70 g sugar
* 120 ml water

Cooking Procedure:
Boil the mashed sweetened red bean paste, sugar, water and agar in a pan and stir a couple of minutes. Remove from heat.
Pour into a container about 15 × 6 × 2.5 cm. Chill for one day at room temperature or in the refrigerator.

Mashed Sweetened Red Bean Paste Recipe

                           Mashed Sweetened Red Bean Paste

This recipe is almost always used in manjyū, yōkan and other Japanese sweets and is sometimes spread on toast.

Ingredients:
* 630 g boiled red (azuki) beans
* 200 g sugar
* 100 ml water

Cooking Procedure:

• Place the boiled red (azuki) beans, sugar and water in a pan.
• Bring to a boil. Be careful to stir from time to time to prevent the beans from sticking to the pan. Boil about 5 minutes until the beans become paste. Remove from heat.
• Remove bean paste from pan and cool in a shallow container.