This pairing bite—as seen on our favorite Netflix cocktail competition!—is an ode to Christian “Suzu” Suzuki-Orellana’s hometown of Asakusa, Tokyo, known for the Sensoji Temple and all the Kaminari Okoshi. To achieve the same look that he did on the show, use a circular cookie cutter to cut out small circles before the cracker hardens. You can also optionally sprinkle a little nori on top!
- 1 Tbsp genmaicha tea leaves
- 3 Tbsp demerara sugar
- 1 Tbsp salted butter
- 1 1/4 cups puffed rice cereal (such as Rice Krispies)
- 1 tsp powdered or freshly grated ginger
- Brew a pot (or 3 mugs) of genmaicha tea by adding tea leaves to 3 cups boiling water and steeping for 2–4 minutes (depending on desired strength). Enjoy your tea, setting aside the spent tea leaves. Dry the leaves in a toaster oven for 15 minutes at 350°F.
- Heat a small saucepan on medium-low heat and add the sugar. Let the sugar start to liquify (without stirring)—it should take 5–6 minutes.
- During those 5–6 minutes, thoroughly combine the puffed rice, dried genmaicha leaves, and ginger in a bowl—mix well. Line a baking sheet with wax paper.
- Going back to your saucepan: when the edges of the sugar start to liquify, stir with a heat-resistant spatula, and keep stirring every few seconds until all the sugar has just melted.
- Once all the sugar has just melted, carefully add the butter to the pan. You may want to lower it in with a spoon to be extra careful. Stir in the butter until just melted (for about 30 seconds). Remove from heat.
- Immediately pour the mixture of puffed rice, genmaicha, and ginger into the saucepan with the butter-sugar mixture. Combine thoroughly using the spatula, then quickly pour onto the wax paper–lined baking sheet. Spread and press into a 1/4 inch–thick layer. Cover with another piece of wax paper and flatten the top with a second baking sheet placed on top.
- Let set to room temperature for 10–15 minutes, then cut or break into small shapes and serve one alongside the Ichi-Go-Ichi-E cocktail.