Japanese Mounjaro Recipe
A revitalizing Japanese Mounjaro drink blending matcha, kombu, umeboshi, and fresh ginger for a natural energy boost and detox.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Drink
- Method: No-Cook
- Cuisine: Japanese
- Diet: Low Calorie
Ingredients
Scale
1 teaspoon matcha powder (good quality if possible)
1 umeboshi plum (or about 1 teaspoon umeboshi paste)
1 slice fresh ginger, finely grated
1 small piece dried kombu (thumb-sized)
8 ounces warm water (around 160–170°F)
Optional: splash of lemon juice or drizzle of honey
Instructions
- Grate the ginger, measure the matcha, and prep the kombu.
- Heat the water until warm (not boiling) and steep the kombu in it for 5 minutes.
- In a separate bowl, whisk the matcha with a splash of warm water until it gets frothy.
- Remove the kombu from the steeping water.
- Stir in the umeboshi, grated ginger, and frothy matcha into the kombu water.
- Adjust flavor with lemon juice or honey, if you like.
Notes
- If umeboshi isn’t in your pantry, don’t panic — a pinch of sea salt and a squeeze of lemon make a great stand-in.
- Try a sprinkle of chia seeds or yuzu juice for an extra boost.
- Sensitive to caffeine? Cut the matcha by half.
- This drink’s great as part of a morning or mid-afternoon routine — especially if you’re trying to cut back on coffee.
Nutrition
- Serving Size: 1 glass
- Calories: 25 Cal
- Sodium: 150mg
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
Find it online: https://rsyep.com/japanese-mounjaro-recipe/