Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, kuromitsu with hon-mirin. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Kuromitsu with Hon-Mirin is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Kuromitsu with Hon-Mirin is something that I have loved my entire life. They are nice and they look wonderful.
Put the unrefined brown cane sugar in another heatproof bowl and add the mirin. Kuromitsu (黒蜜(くろみつ)?) is Matsugo's black cat by contract. She has cat ears sprouting out of her brown hair, light purple eyes, and fair skin complexion.
To begin with this particular recipe, we must prepare a few components. You can cook kuromitsu with hon-mirin using 3 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Kuromitsu with Hon-Mirin:
- Take 3 tbsp Hon-mirin
- Take 40 grams Unrefined brown cane sugar
- Get 40 ml Water
It is the indispensable seasoning of Japanese cuisine. Its raw material is glutinous rice koji and shochu. Using mirin as an ingredient for coating or covering with a sauce helps to enhance the presentation of the dish. Hon mirin has no added salt or sugar so it is often sold as regular wine.
Instructions to make Kuromitsu with Hon-Mirin:
- In a heatproof bowl, microwave the hon-mirin for 2 minutes to evaporate the alcohol.
- Put the unrefined brown cane sugar in another heatproof bowl and add the mirin. Let it sit for 10 minutes.
- Dissolve the sugar completely in the microwave for 1 minute until thick, then set aside until cool.
- Add water and microwave for 1 minute. It's done.
Expensive, imported hon mirin is found in many Japanese grocery stores, and the most popular hon mirin in Japan include Takaraboshi Hon Mirin, Kankyo Mirin, Isshi Soden Hon Mirin, along with others. Kuromitsu (黒蜜) is a Japanese sugar syrup, literally "black honey". It is similar to molasses, but thinner and milder. It is typically made from unrefined kokutō, and is a central ingredient in many Japanese sweets. Even since then, I'm always on the lookout for sweets made with kurosatou and it's liquid version, kuromitsu!
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