📝 About This Recipe
Anmitsu is a quintessential Japanese wagashi that offers a refreshing journey through the textures of the East, featuring translucent cubes of agar jelly, sweet red bean paste, and chewy dashi-shiratama mochi. Originating in the Meiji era, this dessert is a masterclass in balance, contrasting the earthy sweetness of 'kanten' with the deep, smoky richness of 'kuromitsu' black sugar syrup. It is a vibrant, architectural masterpiece served in a bowl, perfect for cooling down on a warm afternoon or ending a formal Japanese meal with grace.
🥗 Ingredients
Kanten (Agar Jelly)
- 4 grams Agar-agar powder (roughly 2 teaspoons)
- 500 ml Water
- 2 tablespoons Granulated sugar (optional, for a lightly sweetened base)
Shiratama Dango (Mochi Balls)
- 100 grams Shiratamako (glutinous rice flour)
- 80-90 ml Water (added gradually until dough feels like an earlobe)
Kuromitsu (Black Sugar Syrup)
- 100 grams Kurozato (Okinawan black sugar or dark brown sugar)
- 100 grams Granulated sugar
- 100 ml Water
Toppings & Assembly
- 200 grams Anko (sweetened red bean paste, smooth or chunky)
- 1/4 cup Red peas (Endomame) (boiled until tender but firm)
- 1 can Mandarin orange segments (drained)
- 4 pieces Fresh strawberries (halved)
- 1 piece Kiwi (sliced into wedges)
- 4 scoops Matcha ice cream (optional, for 'Cream Anmitsu' variation)
👨🍳 Instructions
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1
Prepare the Kanten: In a medium saucepan, combine 500ml of water and 4g of agar-agar powder. Whisk well and bring to a boil over medium heat.
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2
Once boiling, reduce heat to low and simmer for 2 minutes, stirring constantly to ensure the agar is completely dissolved. Stir in the 2 tablespoons of sugar if using.
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3
Pour the mixture into a square or rectangular flat-bottomed container. Let it cool at room temperature, then refrigerate for at least 1 hour until firm.
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4
Make the Kuromitsu: In a small saucepan, combine black sugar, granulated sugar, and 100ml of water. Bring to a simmer over medium-low heat.
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5
Simmer for about 10-15 minutes until the syrup thickens slightly and coats the back of a spoon. Do not over-reduce, as it thickens further as it cools. Set aside to cool completely.
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6
Make the Shiratama Dango: Place shiratamako flour in a bowl. Gradually add water, mixing with your hands until the dough reaches a consistency similar to a soft earlobe.
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7
Roll the dough into small balls (about 2cm in diameter). Press a small indentation into the center of each ball with your thumb to ensure even cooking.
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8
Bring a pot of water to a boil. Drop the dango in. Once they float to the surface, cook for an additional 1-2 minutes.
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9
Immediately transfer the cooked dango to a bowl of ice water to cool and maintain their chewiness.
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10
Prepare the Kanten cubes: Remove the chilled agar jelly from the container and cut into 1.5cm (1/2 inch) cubes using a sharp knife.
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11
Assembly: Divide the kanten cubes among four serving bowls.
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12
Place a generous dollop of anko (red bean paste) in the center of each bowl.
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13
Artfully arrange the shiratama dango, mandarin oranges, strawberries, kiwi, and red peas around the red bean paste.
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14
If making Cream Anmitsu, add a scoop of matcha ice cream on top just before serving.
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15
Serve immediately with the kuromitsu syrup on the side, allowing guests to drizzle as much as they desire.
💡 Chef's Tips
Always simmer agar-agar for at least 2 minutes after it reaches a boil; otherwise, it may not set properly. When making shiratama dango, add water slowly—the exact amount can change depending on the humidity of your kitchen. For the best flavor, use authentic Okinawan black sugar (Kurozato), which has a unique mineral-rich, malty depth. If you cannot find canned red peas, you can substitute with cooked black beans or simply omit them. Prepare the jelly and syrup a day in advance to save time; they keep well in the refrigerator.
🍽️ Serving Suggestions
Pair with a hot cup of Genmaicha (brown rice green tea) to balance the sweetness with toasted notes. Serve in chilled glass bowls to highlight the beautiful colors and keep the dessert refreshing. Add a few pieces of canned pineapple or lychee for a more tropical twist. For a modern touch, garnish with a single mint leaf or a dusting of kinako (roasted soybean flour). Provide extra kuromitsu in a small pitcher so guests can customize the sweetness levels.