Here’s a quick demo on how to make my all-time favorite ingredient, matcha salt. Once you try these eggs, you’ll never go back! Matcha salt lends grassy complexity to salads (and salad dressings) and poached salmon.
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Film clip looks good.
Delicious! But tell me, how do I get the little bits of coffee grounds out of the salt?
Hey, that could be a new salt!
Eric, it’s so exciting to see you on Blogger. Yahoo, indeed!
I’m already a convert of your matcha salt (and your tangerine salt is what I’ve been using constantly lately for everything–last night, roasted beets in a balsamic glaze with tangerine salt–yum!).
Can’t wait to see what else you’ve got up your sleeves!
Oh my goodness–two of my favorite food items of all time wrapped up in one. Thank you so much for this inspired combo. You’re a genius.
So when will the breakaway cook be premiering on the Food Network? You’re looking hot!!
Eric, you need to warn people that matcha salt is addictive…I end up sprinkling it on so many foods! My latest use for it is in sashimi a la Nobu. For 2 people, I slice a four-ounce piece of hamachi paper-thin, drizzle a tablespoon of hot grapeseed oil that’s been infused with ginger and scallion, then sprinkle on matcha salt.
Eric,
Do you think that perilla, or shiso could be used to make a salt, in the same way you made matcha salt?
I have tons of red and green shiso in my summer garden.
Melissa, South Norwalk CT
Melissa, yes, you can dry shiso and use it in salt. Try it! You will find, though, that much of what makes shiso so special — its pungent aroma — loses a lot during the drying process. I used to keep shiso salt around, but it wasn’t special enough to earn permanent residency on my stove, so I just dropped it from the rotation.
Or maybe I just didn’t find the best way to do it: experiment and report back, please!
Cool! I am a big matcha fan and this is a must-try for me!
[...] tasted great. Very subtle, but there it was, with its grassy overtones. I topped it off with some matcha salt, a little avocado, and a pinch of chopped mint. It’s definitely more of a color thing than a [...]