agar, peas, dumplings & fruit with syrup
- Serves: 4
- Calories: 150 kcal
- Total Time: 1 d 4 h 35 m
- Prep: 1 d 5 m
- Cook: 4 h 30 m
- Japanese: Mitsumame
- 40 g rice flour
- 40 ml water
- 800 ml water for boiling dumplings
kuromitsu (brown syrup):
- 60 g kokuto (muscovado) or molasses
- 2 tablespoons granulated sugar
- 60 ml water
Rinse the peas. Pour the 480 ml water into a pan. Add the peas and soak overnight.
Add the salt and cover the pan. Bring the water to a boil on medium heat. Reduce the heat to low and boil for about 10 minutes until the peas become soft. Drain the peas in a colander.
Make the kuromitsu (brown syrup). Simmer the kokuto (muscovado) or molasses, granulated sugar and water in a sauce pan and sometimes stir for 5 minutes. Remove from the heat.
Cut the strawberries into half. Peel the banana and slice.
Put the 240 ml water and agar into a pan. Mix and bring to a boil. Remove from heat and pour into a container. Chill for 4 hours in the refrigerator.
Remove from the refrigerator and cut into bite-size pieces.
Make the shiratama (dumplings). Put the rice flour in a bowl and little by little mix in the 40 ml water. Form into 8 (2-cm) dumplings.
Pour the 800 ml of water into a pan. Bring to a boil and add the dumplings. When they float back up to the top of the pan, continue boiling them for 1 minute.
Remove the dumplings from the pan and place into a bowl of cold water for a few minutes. Remove from the water.
Serve the agar, peas, dumplings, strawberries and banana in 4 small serving bowls. Pour the kuromitsu (brown syrup) over them.
Mitsumame is a popular dessert in the summer season. The strong sweetness of kuromitsu (brown syrup) suits the plain taste of agar. Mitsumame almost always includes canned mikan (mandarin orange) sections and sakuranbo (cherries), which may be difficult to find except in Japan or in overseas oriental food stores.
Japanese foods recipes
Int'l. recipes with a Japanese twist