📝 About This Recipe
Transport yourself to a traditional Kyoto teahouse with this exquisite Kakigōri, a staple of Japanese summer since the Heian period. This recipe features cloud-like ribbons of shaved ice drenched in a vibrant, bittersweet matcha syrup and topped with velvety sweet azuki beans. The combination of textures—the crisp melt of the ice, the chew of dango mochi, and the creaminess of condensed milk—creates a refreshing masterpiece that is as beautiful as it is delicious.
🥗 Ingredients
The Ice
- 4 cups Filtered Water (frozen into solid blocks for the best texture)
Handmade Matcha Syrup
- 3 tablespoons Ceremonial Grade Matcha Powder (sifted to remove lumps)
- 3/4 cup Granulated Sugar
- 1/2 cup Hot Water (approximately 175°F/80°C)
Traditional Toppings
- 1 cup Tsubuan (Sweetened Red Bean Paste) (chilled)
- 1/2 cup Sweetened Condensed Milk (for drizzling)
- 12-16 pieces Shiratama Dango (Small Mochi Balls) (freshly made or store-bought)
- 4 scoops Matcha Ice Cream (optional, for a 'Kyoto Style' finish)
- 4 pieces Chestnuts in Syrup (Kuri no Kanro-ni) (sliced in half)
👨🍳 Instructions
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1
Prepare the ice blocks at least 24 hours in advance using filtered water. For the clearest, softest ice, use a small insulated cooler inside your freezer to allow for directional freezing, which pushes air bubbles to the bottom.
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2
Prepare the matcha syrup by whisking the sifted matcha powder and granulated sugar together in a small heatproof bowl to ensure no green clumps remain.
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3
Slowly pour the hot water (80°C) into the matcha-sugar mixture, whisking constantly with a bamboo whisk (chasen) or a small metal whisk until the sugar is completely dissolved and the syrup is glossy.
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4
Allow the matcha syrup to cool to room temperature, then refrigerate for at least 30 minutes. Using cold syrup prevents the delicate ice from melting too quickly.
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5
If making fresh Shiratama Dango, mix glutinous rice flour with water until it reaches an 'earlobe' softness, roll into small balls, boil until they float, and immediately shock in ice water.
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6
Remove your ice block from the freezer and let it sit on the counter for 5-10 minutes until it begins to look 'tempered' or slightly wet. This is the secret to achieving a fluffy, shaved texture rather than crunchy crushed ice.
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7
Secure the ice block into your manual or electric Japanese ice shaver. Adjust the blade to the finest possible setting; you want the ice to come out like falling snow.
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8
Begin shaving the ice into a chilled bowl. Rotate the bowl as you shave to create a high, airy mound without pressing down on the ice, which would collapse the air pockets.
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9
Halfway through filling the bowl, drizzle a small amount of matcha syrup and a spoonful of condensed milk in the center to ensure flavor throughout the entire dessert.
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10
Continue shaving until you have a generous, rounded dome of ice that stands several inches above the rim of the bowl.
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11
Generously pour the chilled matcha syrup over the dome in a circular motion, followed by a zig-zag drizzle of sweetened condensed milk.
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12
Carefully place a large dollop of Tsubuan (red bean paste) on one side of the ice mound. Arrange 3-4 dango mochi and a chestnut half around the base.
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13
Top with a single scoop of matcha ice cream if desired, and serve immediately with a long-handled spoon before the delicate structure melts.
💡 Chef's Tips
Tempering the ice is crucial; never shave ice directly from the freezer or it will be gritty and crunchy. Use high-quality ceremonial matcha for the syrup to avoid an overly grassy or bitter aftertaste. If the matcha syrup is too thick, add a teaspoon of water at a time until it reaches a pourable consistency. Avoid pressing the ice with your hands or a spoon; the beauty of Kakigōri lies in its light, uncompressed fluffiness. For a dairy-free version, substitute the condensed milk with a coconut milk reduction or extra sugar syrup.
🍽️ Serving Suggestions
Pair with a hot cup of Hojicha (roasted green tea) to balance the cold temperature of the dessert. Serve in a traditional wide-mouthed glass bowl (suishobachi) to showcase the vibrant colors. Provide a small side of salty pickled plums (umeboshi) to cleanse the palate between sweet bites. For a modern twist, add fresh seasonal strawberries or mango slices on the side. Enjoy outdoors on a 'sudare' bamboo mat for a truly authentic Japanese summer experience.