📝 About This Recipe
Transport yourself to a summer festival in Kyoto with Kakigōri, the ethereal Japanese shaved ice dessert that defines seasonal elegance. Unlike gritty snow cones, this masterpiece features ice shaved into delicate, snow-like ribbons that melt instantly on the tongue. Crowned with artisanal matcha syrup, sweet condensed milk, and velvety red bean paste, it offers a harmonious balance of earthy, creamy, and fruity notes.
🥗 Ingredients
The Ice Base
- 4 cups Filtered Water (frozen into a solid block or large cubes)
- 1 tablespoon Granulated Sugar (dissolved in the water before freezing for a softer shave)
Matcha Green Tea Syrup
- 2 tablespoons Ceremonial Grade Matcha Powder (sifted to remove lumps)
- 1/2 cup Hot Water (approximately 175°F/80°C)
- 1/2 cup Granulated Sugar (for the syrup base)
Fresh Strawberry Compote
- 1 cup Fresh Strawberries (hulled and quartered)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 2 tablespoons Sugar
Traditional Toppings
- 1/4 cup Sweetened Condensed Milk (chilled for drizzling)
- 4 tablespoons Tsubuan (Sweetened Red Bean Paste) (prepared or canned)
- 6-8 pieces Shiratama Dango (Mochi Balls) (small, boiled rice flour dumplings)
👨🍳 Instructions
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1
At least 24 hours in advance, mix 4 cups of filtered water with 1 tablespoon of sugar. Pour into a freezer-safe container or the specific mold for your ice shaver and freeze until solid.
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2
Prepare the Matcha Syrup: In a small saucepan, combine 1/2 cup water and 1/2 cup sugar. Bring to a simmer over medium heat until sugar is fully dissolved, then remove from heat and let cool for 5 minutes.
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3
Sift the matcha powder into a small bowl. Gradually whisk in the warm sugar syrup using a bamboo whisk or small metal whisk until the mixture is frothy and completely smooth. Set aside to cool completely.
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4
Prepare the Strawberry Compote: Combine strawberries, 2 tablespoons sugar, and lemon juice in a small pot. Simmer over low heat for 8-10 minutes until the berries break down into a thick, glossy sauce. Let cool, then chill in the refrigerator.
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5
Prepare the Shiratama Dango: Mix glutinous rice flour with small amounts of water until it reaches an earlobe-like consistency. Roll into small balls, boil until they float, then plunge into ice water.
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6
Tempering the Ice: Remove your ice block from the freezer and let it sit at room temperature for 10-15 minutes. The ice should look 'sweaty' and clear rather than white and frosty; this is the secret to getting fluffy shavings instead of crunchy bits.
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7
Secure the ice block into your manual or electric Japanese ice shaver (Hatsuyuki or similar style recommended).
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8
Place a chilled bowl under the blade. Begin shaving the ice, rotating the bowl as the flakes fall to create a light, airy mound. Do not press down on the ice or you will lose the fluffiness.
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9
Halfway through shaving, stop and drizzle a small amount of matcha syrup and condensed milk into the center to ensure flavor throughout the dessert.
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10
Continue shaving until the bowl is piled high with a soft 'mountain' of ice.
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11
Carefully drizzle the remaining matcha syrup over one side and the strawberry compote over the other side for a beautiful dual-flavor look.
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12
Place a generous dollop of Tsubuan (red bean paste) on the side and arrange the mochi balls around the base.
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13
Finish with a final, generous drizzle of sweetened condensed milk over the entire peak.
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14
Serve immediately with a long spoon before the delicate structure begins to melt.
💡 Chef's Tips
Always use filtered water for the ice; impurities can cause the ice to shatter rather than shave thinly. Tempering the ice is the most critical step; if the ice is too cold, it will produce a grainy, crunchy texture. Adjust the blade of your shaver to the thinnest possible setting to achieve the signature 'silk ribbon' effect. If you don't have a Japanese ice shaver, a high-powered blender can work, but the texture will be more like a slushie than authentic Kakigōri. Store your serving bowls in the freezer for 30 minutes before assembly to slow down the melting process.
🍽️ Serving Suggestions
Pair with a hot cup of Hojicha (roasted green tea) to balance the cold temperature of the dessert. Serve alongside a small plate of salty pickled plums (Umeboshi) to provide a traditional sweet-salty contrast. For a modern twist, add a scoop of vanilla bean or black sesame ice cream at the very bottom of the bowl before shaving the ice. Top with a sprinkle of Kinako (roasted soybean powder) for an extra nutty aroma and traditional flair.