FROM THE MEMBER’S KITCHEN
Takako’s Green Tea Crepe
Adzuki beans, typically small dark red beans, can
be used fresh, dried for sprouts or ground into
meal. Naturally sweeter than many beans, they
are used in desserts as well as savory dishes.
1 cup water
1 tablespoon green tea
powder, or more to taste
1 tablespoon rice flour
3/4cup pancake mix
3/4cup vanilla ice cream
3/4cup canned adzuki
3/4cup whipped cream
flavored with green
1. Combine water and green tea powder; combine
rice flour and pancake mix; stir enough water-tea
mixture into pancake mix to make a thin batter.
2. Pour a small amount of batter into a hot greased
skillet over medium-high heat, tipping the pan to
spread the batter as thinly as possible. When bubbles form, flip and cook briefly on the other side
until lightly browned. Remove and cool slightly.
3. Scoop a generous spoonful of ice cream onto each
crepe; sprinkle with adzuki beans and make a roll.
4. Garnish with whipped cream. Makes 2-4 servings.
Tip: Garnish with sliced bananas.
Michael Toshio Cuisine
Michael Toshio Cuisine strives to create delicious
authentic products that are also convenient.
Oyako means “mother and child,” reflecting the
chicken and egg in the recipe. This is a popular
dish served at Japanese restaurants in individual
rice bowls (donburi).
Takako Iwatsu, Amagasaki City, Hyogo Ken
12skewersMichael Toshio 3/4packetteriyaki
Cuisine Gourmet glaze (included in
4 cups cooked rice
1. Heat oil in a large skillet or wok over medium-high heat; cook onion until soft.
2. Add skewers, mushrooms, green onions and
chicken broth; simmer for 5 minutes.
3. Stir in teriyaki glaze; simmer for 3 minutes.
4. Mix in eggs and simmer until cooked. Serve
over rice in soup bowls. Makes 4 servings.
*Brands may vary by region; substitute a similar product.