Ujikintoki

japanese matcha shaved ice

One of my favorite things I’ve had during my recent trip to Japan this summer was definitely ujikintoki. It was so refreshing in the scorching heat. Now that I’m back in Los Angeles, I crave this matcha shaved ice more and more each day. So I decided to make it myself! Here’s my attempt. :)

I had the ujikintoki at Nakamura Tokichi Honten, in Uji. You need to get there around 2 hours early since there is always a long line. Fortunately, you just need to put your name into the system which gives you a number. You can then walk around and explore Uji, while occasionally checking your phone to see your place in line.

You can compare my version with the one I had at the store. Mine’s looks like the little brother compared to it. But taste-wise, it was also good!

Ingredients

Matcha Syrup
2 tablespoons matcha powder
1/2 cup (100 grams) sugar
80 milliliters (1/3 cup) hot water (~80-85 degrees C)

Red Bean Paste
7 ounces azuki beans
3/4 cup (150 grams) sugar
1/2 teaspoon salt
Water

Shiratama Dango
180 grams shiratamako
165 milliliters water

Shaved Ice
Ice block
Matcha powder, for dusting
Matcha jelly, optional
Matcha ice cream, optional

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Directions

1. Matcha Syrup
   -Add 1/2 cup sugar and 2 tablespoons matcha to a bowl. Whisk the sugar and matcha together. Then measure out 80 milliliters hot water. Pour a small amount of water into the matcha mixture and whisk to make a paste. Then dump the rest of your water into the bowl and whisk to make a loose syrup. I find making a paste first helps in preventing clumps.

2. Red Bean Paste
   -Wash and drain 7 ounces azuki beans and add them to a pot. Cover the beans with water by 1-2 inches. Then heat the pot on high so that the water boils. Once boiling, remove the pot from heat and drain the water. This is to remove the bitterness from the beans.
   -Cover the beans with water again and return the pot to heat over medium high. Once the water boils, lower the heat to medium low and simmer the beans for around an hour. Make sure to replenish the water with boiling water so that the beans are always submerged in water.
   -Cook the beans until they are fully soft and easily mashed between your fingers. Drain the beans of its liquid and return the beans to the pot. Heat the pot over medium low and add your 3/4 cup sugar and 1/2 teaspoon salt. Mix the beans and cook until you can draw a line at the bottom of the pot. Remove from heat and transfer to an airtight container. Let it cool and then store it in the refrigerator.

3. Shiratama Dango
   -Before you start, have a pot of water on heat so that you can start cooking the dango right away.
   -Add 180 grams shiratamako to a bowl. Then slowly drizzle 165 milliliters water onto the shiratamako as you stir the rice flour with chopsticks. Mix until it lumps together then use your hands to knead the dough. You want it to adhere to itself and have an earlobe-like consistency. Divide the dough into quarters and roll each quarter into a thin log. Cut the log into small pieces and roll the pieces between the palms of your hands to form balls. Make an indent in each ball with your thumb to ensure that it cooks completely.
   -Add your dango into the boiling water in batches. The dango will sink to the bottom but as it cooks they will all start to rise to the top. Once this happens, let them cook for a minute more and then transfer them to an ice bath to cool completely.
   -Store them in water in the refrigerator.

4. Assembly
   -You can cool your bowls in the freezer so that your ice stays cold longer.
   -Add matcha jelly and matcha ice cream to the bottom of your bowl. Then shave half your ice into the bowl. Drizzle your matcha syrup over the ice. Then cover with the rest of the shaved ice. Add a scoop of your red bean paste and two pieces of your shiratama dango. Dust some matcha powder on top of your ice and serve your bowl of shaved ice with a side of your matcha syrup to drizzle on top.

5. Enjoy!