Go Back
Print Recipe Save it for later

Japanese Mounjaro Recipe for Weight Loss

A soothing matcha-ginger-yuzu tonic with a pinch of pink Himalayan salt for balanced electrolytes, calm focus, and gentle metabolic lift.
Prep Time3 minutes
Cook Time2 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Japanese
Keyword: Japanese Mounjaro, Japanese Mounjaro Recipe, Japanese Mounjaro Recipe for Weight Loss
Servings: 1 cup (10 oz)
Calories: 10kcal

Ingredients

Main Ingredients

  • 1 cup filtered water swap for coconut water to boost electrolytes (optional)
  • 3 slices fresh ginger thinly sliced
  • 1/4 teaspoon pink Himalayan salt fine-grain
  • 1/2 teaspoon fresh yuzu zest sub Meyer-lemon + grapefruit zest if needed
  • 1 teaspoon ceremonial-grade matcha powder sifted
  • 1 teaspoon fresh yuzu juice
  • 1–2 teaspoons raw honey (optional) sweeten to taste or omit for keto

Instructions

  • Hot method: In a small saucepan, combine the filtered water, ginger slices, and pink Himalayan salt. Warm over medium-low heat until faint steam appears — do not boil.
  • Stir in the yuzu zest, cover, and steep off-heat for 2 minutes.
  • Sift the matcha into a chawan, add 2 tablespoons of 175 °F (80 °C) water, and whisk briskly until frothy.
  • Strain the ginger-yuzu infusion into the matcha, swirl gently, add the yuzu juice, and sweeten with raw honey if desired. Serve immediately.
  • Cold-brew method: Place ginger slices, yuzu zest, and salt in a 1-liter jar. Whisk matcha with ¼ cup cool water until smooth; pour into the jar.
  • Fill with chilled filtered (or coconut) water, seal, shake once, and refrigerate 8–10 hours. Strain over ice, add yuzu juice, adjust sweetness, and enjoy.

Equipment

  • Bamboo whisk (chasen)
  • Small Saucepan

Notes

Keep finished drink chilled and consume within 3 days. For a keto version, omit honey and add a few drops of liquid stevia.