Snack · 30 min · japanese

Anmitsu

Weeknight-friendly Japanese cooking: Anmitsu comes together in 30 minutes with kanten, water, and not much else. The macros do the talking: 5g protein, 70g carbs, and 1g fat in every 300-calorie serving. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

Ingredients

• 1 stick Kanten
• 3 cups Water
• 1 cup Anko
• 0.5 cup Kuromitsu
• 1 cup Canned fruit
• 12 Shiratama dango
• 4 sprigs Mint

Steps

1. Simmer the kanten in the water 5 minutes until fully dissolved, then pour into a dish and chill until firm. Cut into cubes.
2. Boil the shiratama dango until they float, then chill in ice water. They should be bouncy and cool.
3. Divide the kanten cubes among chilled bowls. Arrange the fruit, dango, and a quenelle of anko over the top.
4. Pour kuromitsu generously over everything right before serving — the dark sugar syrup is the soul of anmitsu.
5. Garnish with mint. Cold, jiggly, sweet, and refreshing: the Japanese parfait.

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