Anmitsu (あんみつ) — Kanten Jelly Dessert with Red Bean Paste

• 500 mlwater
• 4 gkanten powder
• 30 ggranulated sugar
• 0.13 tspfine sea salt
• 90 gkokuto sugar or dark muscovado sugar
• 100 gshiratamako glutinous rice flour
• 500 mlice water
• 220 gtsubu-an sweet red bean paste (use chunky sweet azuki paste)
• 1 cancanned mandarin orange segments (drained weight about 175 g)
• 1kiwi fruit (peeled and cut into wedges)
• 8strawberries (hulled and halved)
• 1banana (peeled and sliced just before serving)

Instructions

1. 1

   Make the kanten jelly first because it needs time to set. Whisk 500 ml water and 4 g kanten powder in a small saucepan, bring to a full boil over medium heat, and simmer for 2 minutes while stirring so the setting agent dissolves completely.

2. 2

   Add 30 g sugar and 0.125 tsp fine sea salt to the hot kanten liquid, then stir for 30 seconds until clear. Pour into a shallow 20 cm square container, cool for 10 minutes at room temperature, and refrigerate for at least 60 minutes until firm.

3. 3

   Prepare the dark sugar syrup while the jelly sets. Combine kokuto or dark muscovado sugar, granulated sugar, 120 ml water, and 0.125 tsp salt in a saucepan, simmer for 5 to 6 minutes, and stop when the syrup lightly coats a spoon.

4. 4

   Pour the syrup into a heatproof jug and let it cool to room temperature. It should be pourable rather than thick like caramel, because anmitsu is meant to be dressed at the table with a glossy but light syrup.

5. 5

   Make the shiratama dumplings by placing the shiratamako in a bowl and adding 70 ml of the water first. Knead with your fingertips, then add the remaining water 1 tsp at a time until the dough feels like a soft earlobe and holds together without cracking.

6. 6

   Divide the dough into 16 equal balls and press a shallow dimple into the center of each one. Boil them in unsalted water for 2 to 3 minutes, and after they float, continue cooking for 1 additional minute so the centers are fully tender.

7. 7

   Lift the dumplings into the measured ice water and cool them for 5 minutes. Drain well before serving, because excess water will dilute the syrup and make the dessert taste flat.

8. 8

   Turn the set kanten jelly out onto a cutting board and cut it into neat 1.5 cm cubes. Prepare the fruit close to serving time, especially the banana, so the colors stay bright and the textures remain fresh.

9. 9

   Divide the kanten cubes among 4 chilled dessert bowls, then arrange mandarin segments, kiwi, strawberries, banana slices, and shiratama dumplings around the jelly. Spoon about 55 g of tsubu-an into the center of each bowl so the red bean paste remains distinct rather than smeared through the fruit.

10. 10

    Serve each bowl with the cooled kuromitsu syrup on the side or drizzle 1 to 2 tbsp over each portion just before eating. The best bite combines firm kanten, soft bean paste, chewy shiratama, juicy fruit, and a small ribbon of dark syrup.