Kinako and Kuromitsu Kakigori (Japanese Shaved Ice) - Japanese Cooking 101

By Japanese Cooking 101 · 10 min

Ingredients

Instructions

1. Make the kuromitsu sauce: put all its ingredients in a small pot and boil for 3 minutes, or until very slightly thickened. It will thicken more as it cools.
2. Make the kinako topping: mix the kinako soybean powder and sugar together.
3. Shave the ice according to your machine's instructions into a bowl to form a small mound, pack it down, and pour over some syrup.
4. Add more shaved ice to build a tall mound, pour over more syrup, then sprinkle the kinako mixture over the ice through a fine mesh sieve.

Summarized from Japanese Cooking 101's video. Watch it for the details.