📝 About This Recipe
Anmitsu is a timeless Japanese dessert that offers a sophisticated harmony of textures and natural sweetness. This dairy-free masterpiece features translucent cubes of kanten (agar) jelly nestled alongside sweet red bean paste, chewy shiratama dango, and a vibrant array of seasonal fruits. Served with a drizzle of rich, smoky black sugar syrup known as kuromitsu, it is the ultimate cooling treat for a warm afternoon.
🥗 Ingredients
Kanten (Agar) Jelly
- 4 grams Agar-agar powder (approx. 1.5 teaspoons)
- 2 cups Water (filtered water is best)
- 2 tablespoons Granulated sugar (to lightly sweeten the jelly)
Kuromitsu (Black Sugar Syrup)
- 1/2 cup Kokuto (Japanese black sugar) (can substitute with dark brown sugar or muscovado)
- 1/2 cup Granulated sugar
- 1/2 cup Water
Shiratama Dango (Mochi Balls)
- 100 grams Shiratamako (glutinous rice flour)
- 80-90 milliliters Water (add gradually)
Assembly and Toppings
- 1/2 cup Anko (Tsubuan) (sweetened red bean paste, chunky style)
- 1/2 cup Mandarin oranges (canned or fresh segments)
- 4 pieces Fresh strawberries (hulled and halved)
- 1 piece Kiwi (peeled and sliced)
- 2 tablespoons Boiled red peas (optional, often called aka-endo)
👨🍳 Instructions
-
1
Start with the kanten jelly: Combine 2 cups of water and 4g of agar-agar powder in a small saucepan. Whisk well to dissolve.
-
2
Bring the mixture to a boil over medium heat. Once boiling, reduce to a simmer and stir constantly for 2 minutes to ensure the agar is fully activated.
-
3
Stir in 2 tablespoons of sugar until dissolved. Pour the mixture into a flat-bottomed rectangular container (about 4x6 inches) and let it cool. Once set at room temperature, refrigerate for 1 hour.
-
4
Prepare the kuromitsu syrup: In a clean saucepan, combine the black sugar, granulated sugar, and water. Simmer over low heat, stirring occasionally, until the sugars dissolve and the liquid thickens slightly (about 10 minutes).
-
5
Remove the syrup from heat and let it cool completely. It will continue to thicken as it cools. Transfer to a small pitcher.
-
6
Make the shiratama dango: Place shiratamako in a bowl. Slowly add water a tablespoon at a time, mixing with your hand until the dough reaches the consistency of an earlobe—soft but not sticky.
-
7
Roll the dough into small balls (about 1/2 inch diameter). Press a small indentation into the center of each ball with your thumb to ensure even cooking.
-
8
Bring a pot of water to a boil. Drop the dango in. Once they float to the surface, cook for another 1-2 minutes, then scoop them out and immediately place them in an ice water bath.
-
9
Remove the chilled kanten jelly from the refrigerator. Run a knife around the edges and flip it onto a cutting board. Cut into 1/2-inch cubes.
-
10
To assemble, divide the kanten cubes among four dessert bowls.
-
11
Place a generous scoop of anko (red bean paste) in the center or to one side of each bowl.
-
12
Arrange the shiratama dango, mandarin oranges, strawberries, and kiwi slices decoratively around the red bean paste.
-
13
Sprinkle the boiled red peas over the top if using.
-
14
Just before serving, drizzle a liberal amount of the chilled kuromitsu syrup over the entire bowl. Serve immediately while the components are cold.
💡 Chef's Tips
If you cannot find Japanese black sugar (kokuto), a mix of dark brown sugar and a teaspoon of molasses will mimic the deep, mineral flavor. Ensure you boil the agar-agar for at least 2 minutes; if it doesn't reach a full boil, the jelly may not set properly. For the dango, use 'Shiratamako' rather than regular rice flour for that signature bouncy, silky texture. If you want a 'Cream Anmitsu' while staying dairy-free, add a scoop of coconut milk ice cream or soy milk vanilla gelato. Don't add the syrup until the very moment of serving, otherwise the dango may absorb too much liquid and lose their texture.
🍽️ Serving Suggestions
Pair with a hot cup of ceremonial grade Matcha or toasted Hojicha tea to balance the sweetness. Serve in chilled glass bowls to keep the kanten jelly crisp and refreshing. Add a few mint leaves on top for a pop of green and a fresh aromatic finish. This dessert is traditionally enjoyed after a light meal of sushi or cold soba noodles. For a seasonal twist, use peaches in the summer or chestnuts in the autumn.