Oden
105 min · 179 kcal · Japanese
Kakigōri
Japan's summer festival dessert: a mound of feather-fine shaved ice drenched in homemade strawberry syrup and finished with a drizzle of condensed milk. The ice is frozen slowly into a clear block so it shaves into soft flakes rather than crunchy chips.
Instructions
- Pour 300 ml of water into a round freezer-proof container, cover and freeze for at least 8 hours, ideally overnight. A slow freeze gives a dense, clear block that shaves into soft ribbons instead of shattering into gritty chips.
- Set aside one small strawberry for the top. Roughly chop the remaining 80 g of hulled strawberries and put them in a small saucepan with 40 g of caster sugar and 2 tbsp of water.
- Bring to a gentle simmer over a medium-low heat, stirring until the sugar dissolves, then cook for 5 minutes, crushing the fruit lightly with the back of a spoon. The syrup should coat the spoon thinly and be a clear ruby red. Skim off any foam.
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230kcal
2gprotein
55gcarbs
2gfat
2gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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