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Kuromitsu [recipe No. 6 For Japanese Expats] Recipe

Kuromitsu [Recipe No. 6 for Japanese Expats] Recipe
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Prepare the ingredients before making Kuromitsu [Recipe No. 6 for Japanese Expats] in your home. Then, follow these steps below to serve Kuromitsu [Recipe No. 6 for Japanese Expats] for your family or friends.

Ingredients: Kuromitsu [Recipe No. 6 for Japanese Expats]

  • 200 grams Unrefined brown cane sugar
  • 100 ml Hot water

How to Make Kuromitsu [Recipe No. 6 for Japanese Expats]

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Kuromitsu [Recipe No. 6 for Japanese Expats] in your home by yourself.

    Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
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