Are you looking for some new recipes to spice things up (literally) in the kitchen? You might want to draw some inspiration from an unexpected ingredient: matcha.

We know you might be used to typical matcha recipes like lattes, ice cream, and more, but matcha can also lend its earthy flavor to savory dishes. Read on for five savory matcha recipes and some tips on how to choose the best matcha.

What Is Matcha, and Why Use It?

Made from finely ground green tea leaves, matcha has been a staple in Japanese tea ceremonies for centuries. In Japan, matcha is revered for its earthy depth, umami punch, and meditative properties. 

Beyond its stunning green hue, matcha is loaded with antioxidants (like EGCG) and contains both caffeine and L-theanine, which can help you feel energized yet relaxed. It brings a uniquely rich, slightly bitter, and umami-forward taste that can elevate even the most basic dishes. 

5 Savory Matcha Recipes

So, what can you do with matcha without turning it into a latte? Here are five ideas to get you started.

1. Matcha-Infused Pancakes

Pancakes don’t always have to be sweet, folks. These matcha-infused savory pancakes are fluffy, golden, and packed with delicious flavor. These pancakes pair beautifully with a runny egg or a dollop of tangy crème fraîche.

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon matcha powder
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup milk (or plant-based alternative)
• 1 egg
• 1 tablespoon olive oil
• ¼ cup grated Parmesan cheese
• 2 scallions, finely chopped
• Butter or oil for frying

Directions:

1. In a bowl, whisk together flour, matcha, baking powder, and salt.
2. In another bowl, mix milk, egg, and olive oil. Gradually add to dry ingredients, stirring until smooth.
3. Fold in Parmesan and scallions.
4. Heat a nonstick skillet over medium heat and add a little butter or oil.
5. Pour batter into the skillet (about ¼ cup per pancake). Cook until bubbles form, then flip and cook until golden brown.
6. Serve warm with soy sauce, crème fraîche, or smoked salmon.

2. Grilled Chicken Matcha Skewers

This recipe turns everyday grilled chicken into a juicy, umami-packed masterpiece with a marinade that’s equal parts bold and balanced. In this recipe, the matcha works like a flavor enhancer, amplifying the soy’s saltiness and the honey’s sweetness while adding a slight bitter edge that keeps things interesting.

Ingredients:

• 1 lb chicken breast, cut into 1-inch cubes
• 1 teaspoon matcha powder
• ¼ cup soy sauce
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• ½ teaspoon black pepper
• Wooden skewers (soaked in water for 30 minutes)

Directions:

1. In a bowl, whisk together matcha, soy sauce, honey, lemon juice, sesame oil, garlic, and black pepper.
2. Add chicken pieces, toss to coat, and marinate for at least two hours (overnight preferred).
3. Preheat the grill or grill pan over medium heat.
4. Thread chicken onto skewers and grill for four to five minutes per side, until fully cooked.
5. Serve with extra dipping sauce or over rice.

3. Matcha and Herb-Crusted Tofu

Tofu skeptics, this one’s for you. When coated in a crispy, herbaceous, matcha-infused crust, this recipe gives tofu a golden crunch that rivals even the best fried chicken. Serve it up with a spicy dipping sauce, toss it into a grain bowl, or slap it between two slices of sourdough for the ultimate green-powered sandwich.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cut into cubes
• ½ cup panko breadcrumbs
• 1 teaspoon matcha powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 egg (or flax egg for a vegan option)
• 1 tablespoon olive oil

Directions:

1. In a bowl, mix panko, matcha, thyme, oregano, salt, and pepper.
2. In another bowl, beat the egg.
3. Dip each tofu cube into the egg, then coat with the matcha-panko mixture.
4. Heat olive oil in a pan over medium heat. Cook tofu until crispy and golden, about three to four minutes per side.
5. Serve hot with dipping sauce or in a grain bowl.

4. Roasted Vegetables With Matcha and Spices

This recipe takes your go-to sheet pan side and cranks up the flavor with a smoky, umami-rich seasoning blend. The matcha deepens the natural sweetness of the veggies while adding an unexpected savory edge. Serve it as a side, toss it into salads, or load it onto a grain bowl with a drizzle of tahini. 

Ingredients:

• 3 cups mixed vegetables (sweet potatoes, carrots, bell peppers, etc.), chopped
• 1 tablespoon olive oil
• 1 teaspoon matcha powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper

Directions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss vegetables with olive oil, matcha, paprika, cumin, salt, and pepper.
3. Spread veggies in a single layer on a baking sheet.
4. Roast for 25 to 30 minutes, stirring halfway, until caramelized and tender.
5. Serve warm as a side dish or over a grain bowl.

5. Matcha Rice Balls

These matcha-infused rice balls (based on Japanese onigiri) take the classic snack to the next level with a savory, umami-packed twist. The matcha adds an earthy balance to the richness of the filling while bringing a pop of color and antioxidants to every bite. These rice balls are perfect for meal prep, road trips, or just snacking straight from the fridge.

Ingredients:

• 2 cups cooked sushi rice
• 1 teaspoon matcha powder
• 1 tablespoon soy sauce
• 1 tablespoon furikake seasoning
• ½ cup cooked filling (miso-glazed salmon, spicy tuna, marinated mushrooms, etc.)
• 2 sheets nori, cut into strips

Directions:

1. In a bowl, mix warm rice with matcha, soy sauce, and furikake.
2. Divide rice into equal portions, flatten, and add 1 tablespoon of filling in the center.
3. Shape into a compact triangle or ball, sealing the filling inside.
4. Wrap a strip of nori around the rice ball.
5. Serve fresh or store in the fridge for up to 24 hours.

How To Choose the Right Matcha

Matcha comes in three main tiers: ceremonial grade, premium grade, and culinary grade. Ceremonial grade is the highest quality, with a smooth, delicate flavor that’s best for drinking straight. 

Premium grade balances taste and affordability, making it great for lattes. Culinary grade has a stronger, slightly bitter taste, making it ideal for cooking and baking.

Whether you’re a chef or just a regular foodie, when it comes to cooking, quality matters. So, try making these recipes with our Mushroom Matcha+.

This blend includes L-theanine (to help you feel relaxed), lion’s mane and chaga mushrooms (for focus and immune support), and collagen (for skin, hair, and joint health). Unlike standard culinary-grade matcha, which can taste bitter, our mushroom matcha is made with high-quality, ceremonial grade matcha.

The Bottom Line

Matcha isn’t just for lattes — it’s a bold, umami-packed ingredient that can transform any savory dish. Whether you’re crisping up tofu, roasting veggies, or rolling the perfect onigiri, matcha adds depth, color, and health benefits to every bite.

Use our Mushroom Matcha+ to take things even further. Try our mushroom blends today to see the Dose difference for yourself!

Sources:

The Japanese Tea Ceremony | The Metropolitan Museum of Art

Clearing up questions on whether tofu is healthy | American Heart Association

A Trip to Japan – Onigiri (Rice Balls) | Capitol Hill BID | Washington, DC

Effects of L-Theanine Administration on Stress-Related Symptoms and Cognitive Functions in Healthy Adults: A Randomized Controlled Trial | PMC