Japanese cuisine · Desserts & Sweets

Kakigori

Finely shaved ice with strawberry syrup, matcha and sweetened condensed milk – Japan's summer classic.

Ingredients · for 4 servings

• 1L water
• 300g strawberries
• 120g sugar
• 1 tbsp lemon juice
• 2 tsp matcha powder
• 4 tbsp sweetened condensed milk
• 100g sweet red bean paste (anko)
• 1 pinch salt

Instructions

1. Pour the water into a shallow dish or large ice cube trays and freeze solid overnight – only rock-hard ice can be shaved into fine flakes.
2. Cut the strawberries small and simmer with 80g sugar, the lemon juice and the salt for 4–5 minutes, until the fruit breaks down; let the syrup cool completely.
3. Whisk the matcha powder with the remaining sugar and 4 tbsp hot water until smooth and lump-free, and chill as well.
4. Let the ice thaw for 2 minutes, then shave into light, fluffy flakes with an ice shaver or on the coarse side of a grater.
5. Pile the flakes loosely into ice-cold bowls without pressing down – kakigori is all about staying airy and melting instantly on the tongue.
6. Pour the strawberry and matcha syrups over alternately, drizzle with condensed milk, top with a spoonful of red bean paste and serve immediately.