Move beyond matcha lattes and discover the savory side of this vibrant green powder! Each recipe below includes complete ingredients lists, detailed step-by-step instructions, cooking tips, and nutritional information. Click on any recipe to view its full details.
For all recipes, use culinary grade matcha (not ceremonial grade) for best results in savory cooking.
Matcha Pasta with Lemon Cream Sauce
Why You'll Love This: The matcha pasta has a subtle earthy flavor that pairs beautifully with the bright, creamy lemon sauce. The vibrant green color makes this dish visually stunning while the matcha adds antioxidants to your meal.
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 cups (240g) | Plus extra for dusting |
| Large eggs | 3 | Room temperature |
| Culinary matcha powder | 2 tbsp (10g) | Sifted to remove clumps |
| Salt | 1 tsp | For pasta dough |
| Heavy cream | 1 cup (240ml) | Or coconut cream for dairy-free |
| Fresh lemon juice | ¼ cup (60ml) | About 2 medium lemons |
| Lemon zest | 1 tbsp | Finely grated |
| Butter | 2 tbsp (28g) | Unsalted |
| Garlic | 2 cloves | Minced |
| Fresh parsley | ½ cup chopped | Plus more for garnish |
| Parmesan cheese | ½ cup grated | Optional, for serving |
Step-by-Step Instructions:
- Make the pasta dough: On a clean surface or in a large bowl, combine flour and salt. Create a well in the center. In a small bowl, whisk together eggs and sifted matcha powder until fully combined. Pour the matcha-egg mixture into the flour well.
- Mix the dough: Using a fork, gradually incorporate the flour into the wet ingredients until a shaggy dough forms. Knead by hand for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
- Rest the dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes. This allows the gluten to relax, making it easier to roll out.
- Roll and cut: Divide the dough into 4 equal portions. Working with one portion at a time (keep others covered), flatten slightly and run through a pasta machine starting at the widest setting. Fold and repeat 2-3 times, then gradually decrease settings until reaching about ⅛ inch thickness. Cut into fettuccine strips (about ¼ inch wide) using the machine attachment or a knife. Dust with flour to prevent sticking.
- Prepare the sauce: While pasta rests, melt butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant but not browned. Add heavy cream, lemon juice, and lemon zest. Simmer gently for 5-7 minutes until slightly thickened. Season with salt and pepper to taste.
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook for 2-3 minutes until al dente (it will cook much faster than dried pasta). Reserve ½ cup of pasta cooking water before draining.
- Combine and serve: Add drained pasta to the skillet with sauce. Toss to coat, adding pasta water a tablespoon at a time until the sauce reaches your desired consistency. Stir in chopped parsley. Serve immediately with extra parsley, lemon zest, and grated Parmesan if desired.
Pro Tips for Perfect Matcha Pasta:
Matcha Quality Matters: Use high-quality culinary matcha for the best color and flavor. Cheap matcha may result in a grayish color and bitter taste.
Don't Skip the Sifting: Always sift matcha before adding to prevent clumps in your pasta dough. A fine mesh strainer works perfectly.
Fresh vs Dried Pasta: If you're short on time, you can add 1 tablespoon of matcha powder to 1 pound of store-bought fresh pasta dough. Knead it in well before rolling and cutting.
Sauce Variations: For a lighter sauce, substitute half the cream with vegetable or chicken broth. For extra protein, add sautéed shrimp or chicken.
Matcha-Glazed Salmon with Sesame
Why You'll Love This: The matcha glaze creates a beautiful caramelized crust on the salmon while keeping the inside moist and tender. The combination of sweet, savory, and umami flavors makes this restaurant-quality dish easy to make at home.
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Salmon fillets | 2 (6oz each) | Skin-on or skinless |
| Culinary matcha powder | 1 tbsp (5g) | Sifted |
| Soy sauce (or tamari) | 3 tbsp (45ml) | Reduced sodium preferred |
| Honey or maple syrup | 2 tbsp (30ml) | For glaze sweetness |
| Rice vinegar | 1 tbsp (15ml) | Or apple cider vinegar |
| Sesame oil | 1 tsp (5ml) | Toasted for best flavor |
| Fresh ginger | 1 tbsp grated | Or 1 tsp ground ginger |
| Garlic | 2 cloves | Minced |
| Sesame seeds | 2 tbsp | Toasted, for garnish |
| Green onions | 2 stalks | Thinly sliced |
| Vegetable oil | 1 tbsp (15ml) | For cooking |
Step-by-Step Instructions:
- Prepare the salmon: Pat salmon fillets completely dry with paper towels. This is crucial for getting a good sear. Season both sides lightly with salt and pepper. Let sit at room temperature for 10 minutes while you make the glaze.
- Make the matcha glaze: In a small bowl, whisk together sifted matcha powder with 1 tablespoon of warm water until smooth and no clumps remain. Add soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Whisk until fully combined.
- Cook the salmon: Heat vegetable oil in a non-stick or cast iron skillet over medium-high heat. Once hot, add salmon fillets skin-side down (if using skin-on). Cook for 4-5 minutes without moving until the skin is crispy and salmon is cooked about halfway up the sides.
- Flip and glaze: Carefully flip the salmon using a spatula. Reduce heat to medium. Pour about half of the matcha glaze over the salmon, reserving the rest. Cook for another 3-4 minutes, spooning the glaze in the pan over the salmon occasionally.
- Finish cooking: When salmon is almost cooked through (it should flake easily with a fork but still be slightly translucent in the very center), remove from heat. The residual heat will finish the cooking. For well-done salmon, cook an additional 1-2 minutes.
- Reduce remaining glaze: While salmon rests, add the reserved glaze to the same skillet. Cook over medium heat for 1-2 minutes until slightly thickened and bubbly.
- Serve: Place salmon on plates and drizzle with the reduced glaze. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with steamed rice and vegetables.
Pro Tips for Perfect Matcha-Glazed Salmon:
Salmon Selection: Choose wild-caught salmon when possible for better flavor and texture. Look for fillets that are bright in color and firm to the touch.
Don't Overcook: Salmon continues to cook after removing from heat. For moist, tender fish, remove it when it's slightly underdone in the center.
Glaze Variations: For a spicier version, add 1 teaspoon of sriracha or red pepper flakes to the glaze. For citrus notes, add 1 teaspoon of orange or lime zest.
Alternative Cooking Methods: This salmon can also be baked at 400°F (200°C) for 12-15 minutes, or air fried at 375°F (190°C) for 8-10 minutes.
Matcha & Herb Crusted Chicken
Why You'll Love This: The matcha and herb crust creates a flavorful, crispy coating that locks in moisture, resulting in juicy chicken with a gourmet twist. It's an easy weeknight dinner that feels special enough for company.
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken breasts | 4 (6oz each) | Boneless, skinless |
| Culinary matcha powder | 1 tbsp (5g) | Sifted |
| Panko breadcrumbs | 1 cup (60g) | Or regular breadcrumbs |
| Parmesan cheese | ½ cup (50g) | Finely grated |
| Fresh parsley | ¼ cup chopped | Or 1 tbsp dried |
| Fresh thyme | 1 tbsp chopped | Or 1 tsp dried |
| Garlic powder | 1 tsp | Or 2 cloves fresh, minced |
| All-purpose flour | ½ cup (60g) | For dredging |
| Eggs | 2 large | Beaten |
| Olive oil | 3 tbsp (45ml) | For cooking |
| Salt and pepper | To taste |
Step-by-Step Instructions:
- Prepare the chicken: Place chicken breasts between two sheets of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, pound to an even ½-inch thickness. This ensures even cooking. Season both sides with salt and pepper.
- Set up breading station: Prepare three shallow dishes: 1) flour seasoned with salt and pepper, 2) beaten eggs, and 3) breadcrumb mixture (combine panko, sifted matcha, Parmesan, parsley, thyme, and garlic powder).
- Bread the chicken: Working with one piece at a time, dredge chicken in flour, shaking off excess. Dip in beaten egg, allowing excess to drip off. Press firmly into breadcrumb mixture, coating both sides completely. Place on a wire rack or plate.
- Rest the breaded chicken: Let breaded chicken rest for 10-15 minutes. This helps the coating adhere better during cooking and results in a crisper crust.
- Pan-fry the chicken: Heat olive oil in a large skillet over medium heat. Once hot (a breadcrumb dropped in should sizzle), add chicken breasts without crowding the pan (cook in batches if necessary). Cook for 4-5 minutes per side until golden brown and crispy.
- Check for doneness: Chicken is done when internal temperature reaches 165°F (74°C) on an instant-read thermometer, or when juices run clear. Thicker pieces may need additional cooking time.
- Rest and serve: Transfer cooked chicken to a clean wire rack (not paper towels, which can make the crust soggy). Let rest for 5 minutes before slicing. This allows juices to redistribute. Serve with lemon wedges and your choice of sides.
Pro Tips for Perfect Matcha Chicken:
Even Thickness is Key: Pounding chicken to even thickness prevents the thinner parts from overcooking while the thicker parts finish. If you don't have a mallet, use a rolling pin or heavy pan.
Baking Option: For a healthier version, bake at 400°F (200°C) for 20-25 minutes on a wire rack set over a baking sheet. Lightly spray with cooking oil for crispness.
Herb Variations: Experiment with different herb combinations. Rosemary, oregano, or basil all work well. For an Italian twist, add 1 teaspoon of Italian seasoning.
Make it Gluten-Free: Use almond flour instead of regular flour and gluten-free breadcrumbs or crushed pork rinds for the coating.
Matcha Pizza with Mushrooms & Goat Cheese
Why You'll Love This: The matcha-infused dough adds a subtle earthy flavor and beautiful green hue to your pizza crust. Topped with umami-rich mushrooms, creamy goat cheese, and sweet caramelized onions, this gourmet pizza is sure to impress.
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 cups (240g) | Plus more for dusting |
| Active dry yeast | 1 tsp (4g) | Or instant yeast |
| Culinary matcha powder | 1.5 tbsp (8g) | Sifted |
| Warm water | ¾ cup (180ml) | 110°F/43°C |
| Olive oil | 2 tbsp (30ml) | Plus more for bowl |
| Salt | 1 tsp | |
| Mixed mushrooms | 8 oz (225g) | Cremini, shiitake, oyster |
| Yellow onion | 1 medium | Thinly sliced |
| Goat cheese | 4 oz (115g) | Crumble |
| Mozzarella cheese | ½ cup shredded | Optional |
| Fresh thyme | 1 tbsp | Leaves only |
| Balsamic glaze | For drizzling | Optional |
Step-by-Step Instructions:
- Activate yeast: In a small bowl, combine warm water, yeast, and 1 teaspoon of sugar or honey. Let sit for 5-10 minutes until foamy. If it doesn't foam, your yeast may be inactive and you should start over with fresh yeast.
- Make the matcha dough: In a large bowl or stand mixer with dough hook, combine flour, sifted matcha powder, and salt. Add the activated yeast mixture and 1 tablespoon of olive oil. Mix until a shaggy dough forms.
- Knead and rise: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, knead in stand mixer for 5-7 minutes. Place in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1-2 hours until doubled in size.
- Prepare toppings while dough rises: Heat 1 tablespoon olive oil in a skillet over medium heat. Add sliced onions and cook slowly for 15-20 minutes, stirring occasionally, until caramelized. Remove onions and add mushrooms to the same pan. Cook until browned and tender, about 8-10 minutes. Season both with salt and pepper.
- Shape the pizza: Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside. Punch down risen dough and divide into two balls for personal pizzas or keep as one for a larger pizza. On a floured surface, stretch or roll dough to desired thickness (about ¼ inch).
- Assemble pizza: Place dough on a piece of parchment paper. Brush lightly with olive oil. Top with caramelized onions, sautéed mushrooms, crumbled goat cheese, and thyme leaves. Add mozzarella if using for extra cheesiness.
- Bake: Carefully transfer pizza (with parchment) onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes until crust is golden and cheese is melted and bubbly. Drizzle with balsamic glaze if desired before serving.
Pro Tips for Perfect Matcha Pizza:
Dough Hydration: Matcha powder absorbs moisture, so you may need to add an extra tablespoon or two of water to achieve the right dough consistency.
Quick Rise Option: For faster rising, place dough in a slightly warmed oven (turned off) with a bowl of hot water on the rack below.
Topping Variations: Try with roasted butternut squash and sage, or prosciutto and arugula added after baking. For a vegan version, use dairy-free cheese.
Crispy Crust Secret: For extra crispiness, pre-bake the crust for 5 minutes before adding toppings. This prevents a soggy center.
Matcha & Edamame Rice Bowl
Why You'll Love This: This nourishing bowl combines matcha-infused rice with protein-packed edamame, creamy avocado, and a delicious sesame-matcha dressing. It's a complete, balanced meal that's vegan, gluten-free, and packed with nutrients.
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Jasmine or sushi rice | 1 cup (200g) | Or brown rice for whole grain |
| Culinary matcha powder | 1 tbsp (5g) | Sifted, divided |
| Shelled edamame | 1 cup (150g) | Frozen, thawed |
| Avocado | 1 medium | Sliced |
| Carrots | 1 medium | Julienned or shredded |
| Cucumber | ½ medium | Sliced or julienned |
| Pickled ginger | 2 tbsp | For garnish |
| Sesame seeds | 1 tbsp | Toasted |
| Rice vinegar | 2 tbsp (30ml) | For rice seasoning |
| Sesame oil | 1 tbsp (15ml) | For dressing |
| Soy sauce or tamari | 2 tbsp (30ml) | Reduced sodium preferred |
| Maple syrup or honey | 1 tsp (5ml) | For dressing sweetness |
| Fresh lime juice | 1 tbsp (15ml) | For dressing |
Step-by-Step Instructions:
- Cook matcha rice: Rinse rice under cold water until water runs clear. Cook according to package directions. When rice is done, fluff with a fork and immediately stir in ½ tablespoon of sifted matcha powder while rice is still hot. The steam will help distribute the matcha evenly.
- Season the rice: In a small bowl, mix rice vinegar with a pinch of salt and sugar until dissolved. Gently fold into the warm matcha rice. Let cool slightly while you prepare other components.
- Prepare vegetables: Julienne or shred carrot, slice cucumber, and slice avocado (squeeze lime juice over avocado to prevent browning). If using frozen edamame, thaw according to package directions or blanch in boiling water for 2-3 minutes, then drain.
- Make matcha-sesame dressing: In a small jar or bowl, whisk together remaining ½ tablespoon sifted matcha with 1 tablespoon warm water until smooth. Add sesame oil, soy sauce, maple syrup, and fresh lime juice. Whisk until emulsified. Taste and adjust seasoning as needed.
- Assemble bowls: Divide matcha rice between two bowls. Arrange edamame, carrot, cucumber, and avocado in sections around the rice. Add pickled ginger to the side.
- Add toppings and serve: Drizzle generously with matcha-sesame dressing. Sprinkle with toasted sesame seeds. For extra protein, add tofu, tempeh, or a soft-boiled egg. Serve immediately with extra dressing on the side.
Pro Tips for Perfect Matcha Rice Bowls:
Rice Texture: For perfect sushi-style rice, use a rice cooker if available. The rice should be slightly sticky but not mushy. Let it cool slightly before serving.
Make Ahead: Cook the rice and prepare vegetables up to 2 days in advance. Store separately in airtight containers. Assemble and add dressing just before serving.
Protein Options: Customize with your favorite protein: teriyaki chicken, grilled shrimp, baked tofu, or poached salmon all work beautifully.
Dressing Storage: Extra matcha-sesame dressing keeps well in the refrigerator for up to 1 week. Shake well before using as ingredients may separate.
Frequently Asked Questions About Cooking with Matcha
While you technically can use ceremonial grade matcha, it's not recommended for these savory recipes. Ceremonial grade is more expensive and has a delicate, subtle flavor that can be lost when cooked with other strong ingredients. Culinary grade matcha is specifically processed to have a stronger, more robust flavor that stands up to cooking. It's also more affordable, making it ideal for recipes where matcha isn't the sole flavor focus.
To prevent clumping: 1) Always sift matcha before using - a fine mesh strainer works perfectly, 2) For liquids, create a slurry by mixing matcha with a small amount of cool liquid before adding to the main mixture, 3) For dry ingredients, whisk matcha with other dry ingredients before adding liquids, 4) When adding to hot liquids, remove from heat first, whisk in matcha, then return to gentle heat. These techniques ensure smooth, evenly distributed matcha in all your recipes.
Yes! Most recipes can be adapted: For gluten-free: Use gluten-free flour blends for pasta and pizza dough, tamari instead of soy sauce, and gluten-free breadcrumbs for the chicken. For vegan: Use plant-based substitutes - coconut cream instead of dairy cream, flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for binding, and nutritional yeast or vegan cheese alternatives. The Matcha & Edamame Rice Bowl is naturally vegan and gluten-free when using tamari.
Final Thoughts: Mastering Savory Matcha Cooking
These five detailed savory matcha recipes demonstrate the incredible versatility of matcha powder beyond sweet beverages and desserts. Each recipe includes complete ingredients lists, step-by-step instructions, pro tips, and nutritional information to ensure your success in the kitchen.
Remember that cooking with matcha is an art that improves with practice. Start with the simpler recipes (like the Matcha-Glazed Salmon or Matcha Rice Bowl) before moving to more involved ones (like the Matcha Pasta or Pizza). Pay attention to the quality of your matcha - good culinary grade matcha makes a significant difference in flavor and color.
As you become more comfortable cooking with matcha, don't be afraid to experiment with these recipes. Add your favorite herbs, adjust seasoning to your taste, or incorporate additional vegetables and proteins. The earthy, umami flavor of matcha pairs well with so many ingredients, making it a wonderful addition to your culinary repertoire.
Whether you're looking to impress dinner guests or simply add more variety to your weeknight meals, these savory matcha recipes offer something for every occasion. Enjoy the process of cooking with this unique ingredient and the delicious results that follow!
