This quintessential Japanese dessert showcases the delightful texture of kuzukiri with the heavenly dark sweet syrup known as kuromitsu.
- 20-30g Kuzukiri
- 1L water
- 25g (or 2 tbsp)kokuto/kurozato (black sugar) (you can substitute muscovado sugar or unrefined dark brown sugar)
- 25g (or 2 tbsp) sugar
- 25ml water
- Put the Kuzukiri in 1L of boiling water and cook for 10 mins until softened. Drain and rinse under cold water to cool. Drain well.
- To make the kuromitsu sauce, mix the kokuto and sugar in 25ml of water in a small saucepan and bring to a boil over medium heat. Once boiling, reduce to low heat and simmer, stirring periodically until the sugar has dissolved and the mixture has begun to thicken (4-5mins). Set aside to cool.
- Serve the kuzukiri from step 1 in two small bowls and either drizzle or dip into the kuromitsu sauce from step 2.