Anmitsu with Agar Cubes, Red Bean Paste and Fruit

What you need

• 4 g (1 tsp) agar powder
• 500 ml (2 cups) water, for the jelly
• 100 g (1/2 cup, packed) dark brown sugar, kokuto if you can find it
• 125 ml (1/2 cup) water, for the sauce
• 200 g (7 oz) chunky sweet red bean paste, tsubuan
• 1 orange
• 6 strawberries, hulled and quartered

Method

Restated from the original video

1. 1

   Rinse a small square container, about 15 cm (6 in), with cold water.

2. 2

   Whisk the agar into 500 ml of the water in a saucepan. Bring to a boil over medium heat, stirring.

3. 3

   Reduce the heat and simmer for 2 min, stirring, until the agar has dissolved with no grains left.

4. 4

   Pour into the container, cool for 20 min, then refrigerate for at least 2 hours, until firm.

5. 5

   Chop the brown sugar finely and put it in a small pot with the second 125 ml of water.

6. 6

   Heat gently, stirring, until the sugar dissolves and the liquid turns slightly thick, 5-8 min. Cool it completely.

7. 7

   Cut the peel and white pith from the orange, then slice out the segments from between the membranes.

8. 8

   Turn the jelly out and cut it into 1.5 cm (1/2 in) cubes.

9. 9

   Divide the cubes among 4 bowls. Top each with some bean paste, orange segments and strawberries.

10. 10

    Serve the dark sugar sauce on the side, to pour over at the table.

Imported from yutori.co.jp. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.