MiSOgood Matcha Japanese Shaved Ice
Kakigori (Japanese Shaved Ice)
Sweetened Red Beans:
1 Cup Cooked Adzuki Beans or Small Red Beans
1/2 Cup Granulated Sugar
1 1/2 Tablespoons Brown Rice MiSo Good
Matcha Syrup:
1/4 Cup Hot Water
1/4 Cup Granulated Sugar
2 Teaspoons Matcha Powder
1 Teaspoon Brown Rice MiSo Good
1/4 Teaspoon Xanthan Gum (Optional)
To Serve:
2 - 3 Cups Ice Cubes
Prepare all of the toppings in advance so they're thoroughly chilled, and won't melt the shaved ice immediately upon contact.
To make the sweetened red beans, combine the cooked beans, sugar, and miso in a small saucepan over low heat. Cook gently, stirring periodically, until the sugar has dissoved and is evenly coating the beans. It should look glossy, not grainy. Transfer to a small container and chill.
To make the matcha syrup, combine the hot water, sugar, matcha, and miso in your blender. Puree on high speed until the sugar has dissolved. If you'd like a thicker syrup, slowly sprinkle in the xanthan gum while running the blender to make sure its emulsified. Transfer to a bottle or pitcher and chill.
When ready to serve, process the ice in a shaved ice machine according to the manufacturer's instructions. Alternately, you can use a food processor or blender to pulse the ice, pausing to scrape down the sides of the canister with a spatula, until finely ground to the consistency of coarse snow.
Divide the ice between two dishes. Top with sweetened red beans and matcha syrup, to taste. Serve right away.
Makes 2 Servings
Notes: Like an ice cream sundae, you can add anything you like on top of your kakigori. Traditional options include dango or mochi, ice cream, or sweetened condensed milk.
Sweetened Red Beans:
1 Cup Cooked Adzuki Beans or Small Red Beans
1/2 Cup Granulated Sugar
1 1/2 Tablespoons Brown Rice MiSo Good
Matcha Syrup:
1/4 Cup Hot Water
1/4 Cup Granulated Sugar
2 Teaspoons Matcha Powder
1 Teaspoon Brown Rice MiSo Good
1/4 Teaspoon Xanthan Gum (Optional)
To Serve:
2 - 3 Cups Ice Cubes
Prepare all of the toppings in advance so they're thoroughly chilled, and won't melt the shaved ice immediately upon contact.
To make the sweetened red beans, combine the cooked beans, sugar, and miso in a small saucepan over low heat. Cook gently, stirring periodically, until the sugar has dissoved and is evenly coating the beans. It should look glossy, not grainy. Transfer to a small container and chill.
To make the matcha syrup, combine the hot water, sugar, matcha, and miso in your blender. Puree on high speed until the sugar has dissolved. If you'd like a thicker syrup, slowly sprinkle in the xanthan gum while running the blender to make sure its emulsified. Transfer to a bottle or pitcher and chill.
When ready to serve, process the ice in a shaved ice machine according to the manufacturer's instructions. Alternately, you can use a food processor or blender to pulse the ice, pausing to scrape down the sides of the canister with a spatula, until finely ground to the consistency of coarse snow.
Divide the ice between two dishes. Top with sweetened red beans and matcha syrup, to taste. Serve right away.
Makes 2 Servings
Notes: Like an ice cream sundae, you can add anything you like on top of your kakigori. Traditional options include dango or mochi, ice cream, or sweetened condensed milk.