Dragon Claws with Green Tea Recipe

Cashews coated with Matcha / Sencha Powder

First, you would ask, “What is this??” looking at crooked green objects. We tell you, “These are Cashew nuts coated with green tea.” Still skeptical, you’d carefully pick ONE piece and pop it in your mouth, and then BAM! “Wow! These are delicious!”

We love to cook and play with food. Many of our experiments have been shared on various occasions, and have sometimes been received as a “mind-blower.” This is one of the most popular recipes, making it a perfect treat and gift for anyone–even for the folks who do not care for green tea (yet). They get all the health benefits of green tea and a delightful taste boost from the ground Sencha powder. Our green tea powders, let's you consume the whole leaf for added nutritional benefit.  Enjoy cooking and sharing!

>> Compare: Sencha vs Matcha

Dragon Claws

Indulge in the unique and crispy delight of Dragon Claws, where sweet potatoes are sliced into claw-like shapes, lightly seasoned, and baked to perfection. These flavorful bites are enhanced with the subtle earthiness of Sencha, adding a nutritious twist to a fun and tasty snack.

Author
Kiyomi Koike
Prep Time
15-20 minutes
Cook Time
60-80 minutes
Servings
12
Category

Snack

Cuisine

Fusion

Ingredients

  • 3 tsp Yu Sencha Powder
  • 2 Tbsp Mirin (sweet rice wine)
  • 7 cups Cashews
  • 4 Egg Whites
  • 1 ½ cups Sugar
  • 2 tsp Coconut Milk Powder
  • ⅛ tsp Salt

Directions

  1. Toast Cashews in one layer on 2 baking pans in a 275° F oven for 10 minutes.
  2. Stir, and bake for 8 more minutes, or until Cashews are toasted slightly brown. Let it cool.
  3. Beat egg whites until frothy and forming peaks.
  4. In a separate bowl, mix dry ingredients: sugar, coconut milk powder, Yu Sencha Powder, and salt.
  5. Mix sugar mixture into beaten egg white. Stir in Mirin.
  6. Line 2 baking sheets with parchment paper.
  7. Spread the cooled nuts on the lined baking sheets in one layer and pour the mixture over the Cashews.
  8. Bake in a preheated 275° F oven, stirring every 10 minutes until Cashews are more or less evenly coated and dry for about 50-60 minutes.
  9. Remove Cashews from pan immediately. Cool completely before storing them.
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