22min 4 ppl
Kakigori
27 minutes
4 people
Easy≤30 min & ≤6 steps
27 min · 5 steps
Easy: ≤30 min and ≤6 steps
180 kcalper person
Protein 2g
Carbs 40g
Fats 3g
About this dish
A tall mound of finely shaved ice soaked in fresh strawberry syrup, topped with sweet red bean paste and a swirl of coconut milk. Japan's answer to summer heat, eaten with a long spoon before it melts.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Strawberries200 g
Tins & Jars
- Coconut Milk100 ml
- Ready-made red bean paste120 g
Dried Goods
- Ice cubesor a block of ice, shaved1 kg
- Caster sugar80 g
- Water100 ml
Oils & Condiments
- Lemon juice15 ml
Utensils
- Saucepan
- Fine-mesh sieve
- Food processor
Method
1
Hull and roughly chop the strawberries, then simmer with the caster sugar, water and lemon juice in a saucepan for 8 minutes until the strawberries break down into a syrup.
Approx. 8 minutes
2
Blend the syrup until smooth, then strain through a fine-mesh sieve and leave to cool completely.
Approx. 5 minutes
3
Shave or finely crush the ice using a blender or ice shaver and pack into four bowls.
Approx. 8 minutes
4
Spoon a pool of red bean paste onto each mound of shaved ice.
Approx. 3 minutes
5
Drizzle generously with the strawberry syrup and finish with a swirl of coconut milk.
Approx. 3 minutes
