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!
Sourch:http://iam4you-kh.blogspot.com/
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