Enjoy the fresh Kuzukiri using the real kuzu starch to experience the unique and gooey texture. This is an elegant and refreshing summer dessert!
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| Cook Time | 20 minutes |
| Time for cooling syrup is not included in cook time. |
| Servings |
person
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
|
Ingredients
Kuzukiri
20 g Kuzu Root Starch Japanese arrowroot powder 60 ml Water
Kuromitsu Syrup
50 g Kurozato or Muscovado Sugar substitute: unrefined brown sugar 50 g Chuzarato or Coarse Demerara Sugar substitute: regular granulated sugar 50 ml Water
Kitchen Items
Cooking Tray 20x14cm/8"x5.5"
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- To make the kuromitsu syrup, combine the kurozato, chuzarato and the water. Kurozato is also known as muscovado, a type of unrefined brown sugar. Chuzarato is a type of crystallized refined sugar with caramel color added.
- Heat a pot on low and occasionally stir the mixture. When the sugar is completely dissolved, it is ready.
- Pour the kuromitsu syrup into a heat-resistant cup.
- Let’s make the kuzukiri. Combine the kuzu starch and water in a bowl and stir the mixture evenly with a balloon whisk. You can also make a similar dessert using potato starch but we strongly recommend finding the real kuzu starch.
- Strain the mixture.
- Thoroughly mix again and pour it into a cooking tray. The layer of the kuzu should be about 2mm (0.1") thick.
- Hold the tray with tongs and float it in a large pot of boiling water. Slightly shake the tray to even out the surface.
- When the surface firms up and becomes translucent, submerge the tray for about 15 seconds.
- When the kuzu turns clear, remove and place it into ice water.
- Now, the kuzu-sheet has cooled. First, run a scraper along the edges of the tray. Then, scrape off the kudzu from the bottom.
- Hold the middle of both edges, gently lift and place it onto a cutting board.
- With a dampened knife, cut the kuzu into 1cm (0.4") width strips.
- Place the strips into a bowl of ice water.
- Dip the fresh kuzukiri into the kuromitsu syrup and entertain your taste buds! Avoid over-chilling otherwise the color turns white and the unique texture will be lost.
Recipe Notes
You can also use maple syrup or packaged kuromitsu instead.
Make sure to mix the kuzu thoroughly before pouring it into a tray and then immediately float it on boiling water.
You can also make the kuromitsu syrup with a microwave. Combine the ingredients in a heat-resistant bowl and heat it little at a time. When the sugar is dissolved, the syrup is ready.
The proportions are completely off (way lower) and not at all like what presented in photos
Checked the proportions of the ingredient list, and they are correct. You can also check the kudzu manufacturer’s recipe here. 😊