Japanese Anmitsu Recipe

Instructions

Kanten Jelly

1. Add 2 cups of water and 2 tsp kanten powder in a small saucepan.
2. Whisk the mixture together and bring it to a hard boil on medium-high heat, being careful not to let the liquid boil over.
3. After the mixture has boiled and the kanten powder is dissolved, add 2 Tbsp of sugar and cook on low heat for 2 minutes.
4. Remove the saucepan from the stove and pour the mixture into an 8- x 8-inch baking dish.
5. Allow it to cool and let the kanten set in the refrigerator for about 30 minutes.
6. Cut into ½-inch (1.5-cm) cubes.

Anko

1. Rinse the azuki beans and discard any broken bits.
2. Drain and transfer the drained azuki beans to a large pot.
3. Add enough water to cover the beans by 1–2 inches.
4. Place the pot on the stove and bring the water to a boil over medium-high heat.
5. Once boiling, drain the beans in a fine-mesh sieve.
6. Return the beans to the same pot.
7. Next, add more water to the pot to cover the beans by 1–2 inches.
8. Bring the water to a boil over medium-high heat.
9. Once boiling, put a lid over the beans.
10. Turn the heat to medium low and keep it simmering for the next 1–1½ hours.
11. Add more water to keep the beans covered, as needed.
12. After 1 hour, check if the beans are cooked. Pick up a bean and mash it with your fingers. When it mashes easily, it‘s done.
13. Drain the cooked azuki beans in a sieve.
14. Return the beans to the same pot.
15. Turn the heat to medium low and add half of the ¾–1 cup sugar.
16. Mix well.
17. Once the sugar has dissolved, add the rest.
18. Mix well, stirring constantly. Then, add ½ tsp kosher salt and stir.
19. Let the moisture evaporate.
20. When a line can be drawn on the bottom of the pot with a spatula, turn off the heat.
21. Transfer the anko to a flat baking sheet to let it cool completely.

Kuromitsu

1. In a small saucepan, mix the black sugar, sugar and ½ cup water.
2. Bring to a boil over medium heat.
3. Once boiling, reduce the heat to low and simmer for 15–20 minutes, stirring gently until the sugar dissolves completely and the mixture thickens slightly.
4. Allow it to cool.

Dango

1. Combine ⅓ cup shiratamako, ½ tsp sugar, and 3 Tbsp water. Mix with a rubber spatula until well combined.
2. Roll into a nice smooth ball and then form into a log.
3. Pinch off dough from the log and roll each one into a ¾-inch ball and then flatten it into a thick disc.
4. Use the index finger to make an indentation in the center.
5. Add the Shiratama Dango to boiling water.
6. Once they float to the surface, cook for one more minute.
7. Remove from the water and soak in ice water to let them cool. Use immediately
8. Cut the strawberries, banana, and kiwis into bite-sized pieces.
9. Into the individual serving bowls, evenly divide the kanten jelly, fruit pieces, the shiratama dango, 6 tbsp sweet red bean paste (anko),and 6 scoops of ice cream.
10. Serve with kuromitsu on the side.