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1
Cut the strawberries into quarters and put them to one side.
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2
Set some aside for decoration.
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3
Add the brown rice amazake to a pan (if it's still grainy, grind it well) and water it down to your preferred strength.
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4
Add the kanten and heat on low-medium heat.
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5
Once the mixture comes to a boil, reduce the heat to low and stir the mixture thoroughly for about 2 minutes until all of the kanten has dissolved.
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6
Add the strawberries and mix in whilst cutting them into smaller pieces with a spatula or a similar utensil.
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7
Once the strawberries start to smell sweet, remove the saucepan from the heat and pour the mixture into the cocottes.
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8
Once the jelly sets, decorate with the strawberries from Step 1 and lightly press them into the jelly.
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9
Leave to set at room temperature, or if you're in a rush, chill and set them in the fridge.
