Rika's TOKYO CUISINE: Japanese-style Parfaits
Learn about easy, delicious and healthy cooking with Chef Rika! Featured recipes: (1) Strawberry Matcha Parfait with Sake Syrup (2) Matcha Cream Dorayaki.

(1) Strawberry Matcha Parfait with Sake Syrup

Ingredients (Serves 2)
6 strawberries
100 ml heavy cream
1 tbsp sugar
150 ml vanilla ice cream

For strawberry sauce:
6 strawberries
1 tbsp sake

1. Cut some strawberries into bite-size pieces. Use a blender to puree the rest of the strawberries, sugar and sake, and pour into glasses.
2. Cut the blueberries in half and sprinkle over the puree along with crumbled cookies.
3. Add vanilla ice cream to the glasses and cover with whipped cream.
4. Top with strawberries and sprinkle with matcha powder to serve.

(2) Matcha Cream Dorayaki

Ingredients (Serves 4)
100 ml heavy cream
1 tbsp sugar
Matcha powder
1 egg
240 ml water
120 g pancake mix
2 tbsp honey
200 g Azuki bean paste (Anko)

1. Add eggs, water and honey to the pancake mix and mix thoroughly.
2. Preheat the frying pan and place over a dampened cloth to evenly distribute the heat.
3. Pour about 100cc of batter into the pan per one cake and cook both sides. Make 2 pancakes for 1 Dorayaki.
4. Whisk the matcha and whipped cream together.
5. Sandwich the Azuki bean paste and matcha cream between 2 honey pancakes.