Anmitsu (JAPAN)


For Gel:
  • Agar-agar (Kanten) powder: 0,0088 lbs
  • Water: 500ml
  • Sugar: 100 g
Other Components:
  • Anko (sweet red bean paste): 0,44 lbs
  • Kuromitsu (dark sugar syrup): 100 ml
  • Fresh fruit (example: kiwi, strawberry, tangerine): 1-2 each
  • Green tea ice cream: 4 small balls
  • (Optional) Mochi or shiratama dango: 4 pieces

HOW TO MAKE ANMITSU
Gel:
Boil 500 ml of water in a saucepan and add the agar-agar powder.
Make sure the agar-agar dissolves completely by stirring constantly.
Add the sugar and boil, stirring, until dissolved.
Pour this mixture into a bowl and let it cool to room temperature. Then leave it in the refrigerator until it gels (about 1-2 hours).
Anko:
If you are using ready-made anko, just place it in a bowl and it is ready to use.
Kuromitsu:
Kuromitsu can be purchased ready-made or prepared using dark colored sugar and water. Boil the mixture until it becomes a thick syrup.
Fruit and Other Ingredients:
Wash the fruits and slice them.
If you are preparing mochi or shiratama dango, prepare them at this stage as well.
Service:
Cut the gelatinized agar-agar into cubes and divide equally among four bowls.
Add anko, fruit slices, and mochi or dango to each bowl.
Add a scoop of green tea ice cream on top of each bowl.
Just before serving, pour kuromitsu syrup over each bowl.

ENJOY YOUR MEAL

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