Food recipes
Kuromitsu [Recipe No. 6 for Japanese Expats]
Kuromitsu [Recipe No. 6 for Japanese Expats] Ingredients: sugars, brown water, bottled, generic Directions: Put brown cane sugar in a pot and heat over medium heat. I used an aluminum pot in the photo, but I recommend...
Kuromitsu [Recipe No. 6 for Japanese Expats]
Ingredients:
sugars, brown
water, bottled, generic
Directions:
Put brown cane sugar in a pot and heat over medium heat.
I used an aluminum pot in the photo, but I recommend using a non-stick pot.
Once it starts to melt, agitate the pot heavily, while gently stirring with a wooden spatula.
Warning: Lumps will start to form if you stir it too much, so be careful.
When the sugar finishes melting, reduce the heat and scrape with a spatula until you see the bottom of the pot, and the syrup thickens.
When it starts to smell caramel-like, remove from heat.
While stirring, add hot water a little at a time to the syrup in Step 3.
It may bubble and spurt, so be careful not to burn yourself.
If the syrup in Step 4 starts to lump or stick to the bottom of the pot, return to low heat and stir evenly.
Then it's ready to serve.
Pour into a sterilized jar and once it has cooled, close the lid and store in the refrigerator.
It will keep for 2 to 3 months.
It will get a little stiff after being in the refrigerator, so either bring it to room temperature before using, or heat it briefly in the microwave.
Here it is used on a dessert, drizzled on matcha soy milk jello.
Drizzle on your choice of Japanese sweets, such as anmitsu, shiratama dango, kudzu mochi, warabi mochi, or kinako on toast.
Ingredients:
sugars, brown
water, bottled, generic
Directions:
Put brown cane sugar in a pot and heat over medium heat.
I used an aluminum pot in the photo, but I recommend using a non-stick pot.
Once it starts to melt, agitate the pot heavily, while gently stirring with a wooden spatula.
Warning: Lumps will start to form if you stir it too much, so be careful.
When the sugar finishes melting, reduce the heat and scrape with a spatula until you see the bottom of the pot, and the syrup thickens.
When it starts to smell caramel-like, remove from heat.
While stirring, add hot water a little at a time to the syrup in Step 3.
It may bubble and spurt, so be careful not to burn yourself.
If the syrup in Step 4 starts to lump or stick to the bottom of the pot, return to low heat and stir evenly.
Then it's ready to serve.
Pour into a sterilized jar and once it has cooled, close the lid and store in the refrigerator.
It will keep for 2 to 3 months.
It will get a little stiff after being in the refrigerator, so either bring it to room temperature before using, or heat it briefly in the microwave.
Here it is used on a dessert, drizzled on matcha soy milk jello.
Drizzle on your choice of Japanese sweets, such as anmitsu, shiratama dango, kudzu mochi, warabi mochi, or kinako on toast.