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  • Hi, I am Francis,

  • the host of this show "Cooking with Dog."

  • Let's make the Kanten, Japanese agar.

  • Measure the water in the pot.

  • Add the kanten powder to the water and turn on the burner.

  • Lightly stir the mixture with a rubber spatula while cooking.

  • When the water reaches its boiling point, reduce the heat to low.

  • Simmer for around 2 minutes, making sure to constantly stir the kanten in the water.

  • Wet a countainer beforehand.

  • Pour the kanten into the container.

  • When the kanten becomes cool, place it in the refrigerator.

  • Let's make the kuromitsu sauce.

  • This thick starch syrup is called "mizuame."

  • You can substitute corn syrup for mizuame.

  • Add the kurozato (unrefined brown sugar) and the water to the mizuame and heat the pot at a medium heat.

  • Thoroughly mix in the ingredients until the mizuame dissolves completely.

  • When it boils, reduce the heat to low

  • and thoroughly remove the foam.

  • Place the pot on a trivit.

  • When it becomes cool, place the kuromitsu in another container and sit it in the fridge.

  • Let's make the gyuhi, a type of sweet mochi.

  • Put shiratamako rice flour in the bowl

  • and gradually mix in the water.

  • Remove any pockets of flour and add the sugar to the shiratamako mix.

  • ラップなしで700Wの電子レンジで1分加熱します。 Put the bowl in the microwave (700 watts) and heat it for about 1 minute.

  • The cooking time depends on the wattage of the microwave.

  • Remove the bowl and mix the dough with a wooden spatula.

  • For the second part, heat the dough with the microwave for about 40 seconds.

  • Remove the bowl, damp the spatula and mix the dough thoroughly.

  • The mixture should be trancelucent, glossy and gooey.

  • If it is not gooey enough, heat it for an extra 20 seconds and mix well.

  • By using the damp wooden spatula, place the gyuhi on the baking sheet that is generously covered with the potato starch.

  • Sprinkle on the potato starch.

  • The gyuhi is extremely sticky so feel free to use the potato starch gererously.

  • Shape the gyuhi into 1/5 inch thick square and cool it down.

  • Let's cut the kanten.

  • Remove the kanten from the container

  • and place it on the cutting board.

  • Dice up the kanten into half inch cubes.

  • Place the gyuhi on the cutting board that is generously covered with the potato starch.

  • First, chop off the four edges.

  • Next, dice the gyuhi up into half inch squares.

  • Let's cut the navel orange.

  • Trim off the top and bottom of the orange.

  • Slice off the orange peel vertically.

  • Remove the white part of the orange.

  • Make a V-shape cut into the center of the orange and remove the piece.

  • Make a slice along the thin layer,

  • make another cut to get 2 more pieces.

  • Let's cut the strawberries.

  • Chop off the stem ends.

  • Cut the strawberries vertically in half.

  • Let's serve the Fruite Cream Anmitsu.

  • Put one third of Kanten cubes in the bowl.

  • Generously pour on the Kuromitsu sauce.

  • Place the sweet red bean paste

  • and one scoop of Match Ice Cream on the Kanten.

  • Garnish with the navel orange and strawberry.

  • Finally place 2 pieces of Gyuhi and sprinkle on some red endo beans.

  • Kanten is high in fiber and has zero calories,

  • so feel free to use it as much as you want.

  • Please check out the wattage of your microwave,

  • and adjust the cooking time for Gyuhi.

  • Good luck in the kitchen!

Hi, I am Francis,

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B2 starch orange remove heat microwave mix

How to Make Fruit Cream Anmitsu

  • 35 14
    阿多賓 posted on 2013/09/19
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