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Instructions* Click image to start slideshow.
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.
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.