Japanese
Anmitsu
Anmitsu is a classic Japanese sweet of cool kanten jelly, chewy shiratama, sweet azuki paste, fruit, and glossy kuromitsu syrup. Each bowl balances gentle sweetness, clean textures, and the slight saltiness of red peas.
Ingredients
- Powdered kanten agar2 g
- Water, for kanten1 1/4 cups
- Granulated sugar1 tbsp
- Shiratamako glutinous rice flour1/3 cup
- Water, for shiratama3 to 4 tbsp
- Koshian or tsubuan sweet red bean paste1/2 cup
- Boiled aka endomame red peas, lightly salted1/4 cup
- Mikan orange segments, drained1/3 cup
- Fresh kiwi or canned yellow peach, sliced1/3 cup
- Kokuto black sugar, chopped1/3 cup
- Water, for kuromitsu3 tbsp
- Soy sauce1/4 tsp
Method
- Combine the powdered kanten and 1 1/4 cups water in a small saucepan, bring to a boil while stirring, then simmer for 2 minutes to fully dissolve the kanten.
- Stir in the granulated sugar until dissolved, pour the mixture into a shallow container, and let it set at room temperature or in the refrigerator until firm.
- Put the kokuto and 3 tbsp water in a small saucepan and warm over low heat, stirring until dissolved.
- Simmer the syrup for 2 to 3 minutes until slightly thickened, stir in the soy sauce, then cool completely to make kuromitsu.
- Place the shiratamako in a bowl and add the water little by little, kneading until the dough feels like a soft earlobe.
- Divide the dough into 8 small balls and press a slight dimple into the center of each one.
- Boil the shiratama in gently boiling water until they float, cook for 1 more minute, then transfer them to ice water to cool.
- Cut the set kanten into small cubes, about 1.5 cm wide.
- Divide the kanten cubes between 2 serving bowls and arrange the shiratama, red peas, mikan, and sliced fruit on top.
- Add a spoonful of sweet red bean paste to each bowl and drizzle generously with the cooled kuromitsu just before serving.
Common questions
Can I substitute agar powder for powdered kanten in anmitsu, and how do I adjust it?
Yes, but use plain agar powder with caution because brands vary in strength. Start with the same weight as kanten, fully dissolve it in boiling water, and set firmly. Avoid gelatin; it will not set properly at room temperature.
How long does anmitsu take from start to finish, including chilling time?
Active prep is about 25 to 35 minutes. Add 30 to 60 minutes for the kanten to set, or longer in the fridge. Shiratama cooks in minutes, and kuromitsu can cool while everything else chills.
What are the most common mistakes when making shiratama dango and kanten for anmitsu?
For shiratama, adding too much water makes sticky dough; add it gradually until soft, not wet. For kanten, not boiling long enough leaves it weak, and waiting too long to pour can cause it to set in the pan.
How should I store anmitsu components, and can I make them ahead?
Make kuromitsu and kanten a day or two ahead and refrigerate separately. Shiratama is best fresh, but you can store cooked ones in cold water for a few hours. Assemble just before serving so the fruit stays fresh.
What is the best way to serve anmitsu so the textures stay right?
Serve the kanten, fruit, beans, shiratama, and kuromitsu chilled but not icy. Drain the shiratama well, cut the kanten into bite-size cubes, and add syrup at the table so the dessert doesn’t get watery.