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1
Soak the amanatsu peel overnight, changing the water periodically.
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2
The following day, squeeze gently with your hands.
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3
Then boil, change the water, and boil again for a total of 4 times.
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4
Using a spoon, remove the pith from the peel.
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5
The peel is very bitter, so be thorough.
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6
Try to remove it so that the peel becomes a uniform thickness.
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7
Cut to your desired size using kitchen scissors.
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8
Dissolve the sugar and water in a pot over a low heat.
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9
Add the Step 2 amanatsu peel, and continue to simmer on low.
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10
Agitate the pan so that all the surfaces of the peel come in contact with and absorb the syrup.
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11
Reduce the syrup so that only a foam remains, as pictured (just before it starts to brown, as when making caramel sauce).
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12
The peel should be a rich orange color.
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13
Remove from the pan, and arrange on a sheet of parchment paper to cool.
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14
Check to see if the peel has cooled completely: if a finger pressed down on the peel remains dry, it's okay.
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15
Put the sugar in a tupperware container and dredge the peel.
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16
Allow to dry, then store in a jar.
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17
Provided you add a silica gel pack (or similar) to the jar, you can store it in the fridge.
