Matcha Green Tea Shaved Ice — Kakigori
Japan's most iconic summer dessert, finely shaved ice piled high and drenched in matcha syrup, condensed milk, and sweet azuki, served immediately before it melts.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Hull and slice 80g fresh strawberries. Measure out 100g tsubu-an, 3 tbsp sweetened condensed milk, and 4 small mochi pieces if using. Have two large deep bowls ready.
Boil
Combine 60g sugar and 80ml water in a small saucepan over medium heat. Stir constantly until sugar dissolves completely, about 2 minutes. Remove from heat and whisk in 2 tsp matcha powder until smooth and lump-free. Cool to room temperature, about 5 minutes.
Finish
Shave 600g ice cubes using a kakigori machine, snow cone maker, or high-powered blender pulsed carefully to fine powder—texture must be fluffy and snow-like, not crunchy. Work quickly to prevent melting.
Build
Pile shaved ice into two large deep bowls, mounding it high. Spoon 50g azuki red bean paste into the centre of each mound. Work at speed—kakigori melts fast.
Glaze
Drizzle matcha syrup generously over the entire surface of each ice mound. Drizzle 1.5 tbsp condensed milk in a spiral over the top of each bowl.
Plate
Arrange fresh strawberry slices and mochi pieces alongside the ice in each bowl. Serve immediately—do not let the kakigori sit.
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