Kuromitsu [Recipe No. 6 for Japanese Expats]

Name: Kuromitsu [Recipe No. 6 for Japanese Expats]
Cuisine: American
Ingredients: 200 grams Unrefined brown cane sugar; 100 ml Hot water

cookpad.japan @cookpad_jp

I was looking at a book on caramel sweets and thought, "so, this is how you make kuromitsu...!"
Now you can enjoy Japanese desserts even when you're abroad.

It is better to stir boiled water, not cool water, as it won't spatter. Be careful not to burn yourself. Recipe by Radorin

I was looking at a book on caramel sweets and thought, "so, this is how you make kuromitsu...!"
Now you can enjoy Japanese desserts even when you're abroad.

It is better to stir boiled water, not cool water, as it won't spatter. Be careful not to burn yourself. Recipe by Radorin

cookpad.japan @cookpad_jp

I was looking at a book on caramel sweets and thought, "so, this is how you make kuromitsu...!"
Now you can enjoy Japanese desserts even when you're abroad.

It is better to stir boiled water, not cool water, as it won't spatter. Be careful not to burn yourself. Recipe by Radorin

I was looking at a book on caramel sweets and thought, "so, this is how you make kuromitsu...!"
Now you can enjoy Japanese desserts even when you're abroad.

It is better to stir boiled water, not cool water, as it won't spatter. Be careful not to burn yourself. Recipe by Radorin

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Ingredients

200 gramsUnrefined brown cane sugar
100 mlHot water

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Steps

1

Put brown cane sugar in a pot and heat over medium heat. I used an aluminum pot in the photo, but I recommend using a non-stick pot.
2

Once it starts to melt, agitate the pot heavily, while gently stirring with a wooden spatula. Warning: Lumps will start to form if you stir it too much, so be careful.
3

When the sugar finishes melting, reduce the heat and scrape with a spatula until you see the bottom of the pot, and the syrup thickens. When it starts to smell caramel-like, remove from heat.
4

While stirring, add hot water a little at a time to the syrup in Step 3. It may bubble and spurt, so be careful not to burn yourself.
5

If the syrup in Step 4 starts to lump or stick to the bottom of the pot, return to low heat and stir evenly. Then it's ready to serve.
6

Pour into a sterilized jar and once it has cooled, close the lid and store in the refrigerator. It will keep for 2 to 3 months.
7

It will get a little stiff after being in the refrigerator, so either bring it to room temperature before using, or heat it briefly in the microwave.
8

Here it is used on a dessert, drizzled on matcha soy milk jello. Drizzle on your choice of Japanese sweets, such as anmitsu, shiratama dango, kudzu mochi, warabi mochi, or kinako on toast.