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.
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!