Strawberry and Matcha Kakigori

A mountain of shaved ice as light as fresh powder, melting the moment it hits the tongue. Vibrant red strawberry reduction meets deep green matcha, bound by the creaminess of condensed milk.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 224
• Protein: 6 g
• Carbs: 46 g
• Fat: 2 g

Ingredients

• 500 ml Mineral water ( frozen in a block )
• 200 g Strawberry ( sliced )
• 100 g White sugar
• 2 tbsp matcha powder
• 4 tbsp Whole sweetened condensed milk
• 100 g Azuki Beans ( cooked and sweetened into paste (anko) )

Instructions

1. Ice base preparation

   Pour the mineral water into a square container. Place in the freezer until a solid, transparent block is formed. Take it out 5 minutes before shaving so the ice is tempered, otherwise it will be brittle instead of fluffy.

2. Strawberry syrup reduction

   In a small saucepan, mix the sliced strawberries and white sugar. Let simmer over low heat until the juice coats the spoon. Strain to obtain a smooth, shiny syrup, then let cool completely.

3. Matcha base preparation

   In a bowl, dilute the matcha powder with a little hot (not boiling) water, whisking vigorously to avoid lumps. You should obtain a fluid and homogeneous paste.

4. Azuki paste preparation

   Prepare the red bean paste (anko) by simmering the azuki beans with sugar until they are tender and mashable. Let cool before use.

5. Ice shaving

   Using a kakigori machine or a suitable food processor, shave the ice block over a very cold bowl. The ice should fall in ultra-fine flakes, like fresh snow, without clumping.

6. Plating and topping

   Place a generous spoonful of azuki paste on the side or at the bottom of the bowl. Pour the strawberry syrup on one side of the ice mountain and the matcha on the other. Finish by drizzling the sweetened condensed milk over the top. Serve immediately.

Chef's tips

• Mineral water is essential for the clarity and purity of the ice.
• If the ice forms hard grains, it's too cold; let the block sit for a few minutes to warm up slightly.

Storage

Consume immediately. The strawberry syrup can be kept for 3 days in the refrigerator.