Recipe by: Kei Eihara

Source: Recreated recipe of Ko-Ko, a Japanese Cook

Serves: 6


  • Drain the tofu and wrap in paper towels for at least 30 minutes to remove any excess water.
  • Cut into 2 cm cubes, then place the tofu in a serving bowl.
  • Cut each vegetables into thin strips, soak them in cold water for 5 minutes and drain.
  • Pour the dressing over the vegetables and toss, then put the vegetable salad on top of the tofu before serving.


  • Put 20g of water in a microwave-safe bowl and add the gelatin, mix well. Cover and microwave on medium heat for 20 seconds until the gelatin has fully dissolved.
  • In a separate bowl mix the green tea powder and condensed milk.
  • Heat the regular milk in a pan until it’s almost boiling and then add to the condensed milk

mixture and strain it.

  • Add the gelatin liquid and whipping cream together and mix gently.
  • Let it cool off in the fridge for 40 minutes until it thickens.
  • Take it out of the fridge, mix and put it in individual serving bowls.
  • Refrigerate to set the pudding for at least 6 hours.
  • Serve and enjoy!

Download PDF here: Japanese Matcha Pudding Kei Eihara