Kuromitsu [Recipe No. 6 for Japanese Expats]

1. 1

   Put brown cane sugar in a pot and heat over medium heat.

2. 2

   I used an aluminum pot in the photo, but I recommend using a non-stick pot.

3. 3

   Once it starts to melt, agitate the pot heavily, while gently stirring with a wooden spatula.

4. 4

   Warning: Lumps will start to form if you stir it too much, so be careful.

5. 5

   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.

6. 6

   When it starts to smell caramel-like, remove from heat.

7. 7

   While stirring, add hot water a little at a time to the syrup in Step 3.

8. 8

   It may bubble and spurt, so be careful not to burn yourself.

9. 9

   If the syrup in Step 4 starts to lump or stick to the bottom of the pot, return to low heat and stir evenly.

10. 10

    Then it's ready to serve.

11. 11

    Pour into a sterilized jar and once it has cooled, close the lid and store in the refrigerator.

12. 12

    It will keep for 2 to 3 months.

13. 13

    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.

14. 14

    Here it is used on a dessert, drizzled on matcha soy milk jello.

15. 15

    Drizzle on your choice of Japanese sweets, such as anmitsu, shiratama dango, kudzu mochi, warabi mochi, or kinako on toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.