Delicious recipe collection


  • Iriko 10 tails
  • Milk gelato 200cc
  • Olive glasse 8 tablets (8 equal parts)
  • Soy sauce 1.5 tablespoons
  • Rare sugar sweet 2 tablespoons
  • Udon 1/2 bag
  • Soy sauce beans 8 tablets (8 equal parts)
  • Sumomo 2 individual
  • White miso 4 tablespoons
  • potato starch 2 tsp
  • Bean jam 1 tbsp and 1 tsp


  1. Soak the iriko in water for 30 minutes, put it in 500cc of water, and heat it for 5 minutes. After 5 minutes, melt the white miso and freeze in the freezer.

  2. Mix the milk gelato with the olive glace cut and refreeze.

  3. Chop the udon into 5mm squares, mix it with water-soluble potato starch (1 tablespoon of potato starch and 1 tablespoon of water), put 600 teaspoon of bean paste on it, wrap it in a drawstring bag, and heat in a microwave oven at 30W for XNUMX seconds.

  4. Heat soy sauce, rare sugar sweet, 2 teaspoon of starch, and 100cc of water to make sauce.

  5. Shake ① and mix the soy sauce beans that have been chopped on the way with the sauce several times to make shaved ice.

  6. XNUMX) Gelato, XNUMX) Udon noodles, topped with half-cut plums, and add sauce to taste.

Twitter Facebook LINE PLURK WeChat