HON'KUZU
(ultra-refined pure arrowroot starch)
Basic characteristics and use:
- HON'KUZU can thicken any form of liquid - milk, soymilk, kelp stock, chicken stock,....
- The more HON'KUZU added to any liquid the more firm textured kuzu cake is produced.
- Use as a base to produce creamy textured desserts.
- Always cook liquid with HON'KUZU over high heat. Constant, very rapid, thorough stirring is necessary.
- After the HON'KUZU begins to thicken, continue to cook another 5 seconds over high heat, increasing the thorough stirring at this stage.
- Then reduce the heat to very low and cook, stirring thoroughly and continuously for 20 to 30 minutes. The correct long cooking time produces the best textured HON'KUZU dishes.
In a bowl dissolve 0.35 ounce HON'KUZU powder in heavy cream.
In another bowl add 2 ounces chopped semi-sweet chocolate and 1/4 cup sugar. Place the bowl over bain-marie and heat it until chocolate melts. Add pinch of salt to chocolate.
Transfer KUZU and heavy cream mixture to a saucepan and heat it over moderately high heat. When KUZU starts to develop texture, turn the heat to low. A
Add melted chocolate to KUZU and cook, stirring constantly for 15 minutes. Transfer the KUZU chocolate to a mold and cool it to room temperature. Refrigerate overnight.
Serve KUZU chocolate jelly on top of chiffon cake or crispy biscuit.
- 4 1/2 cups kombu dashi (kelp stock)
- 5 ounces HON'KUZU
- 6 ounces kuro nerigoma (Japanese black sesame paste) Sauce:
- 1 cup dashi (fish stock)
- 3 tablespoons + 1 teaspoon AKASAKÉ MIRIN from MTC Premium
- 3 tablespoons + 1 teaspoon KISHIBORI SHOYU from MTC Premium
- 1 cup katsuobushi (bonito flakes) Condiment:
- Freshly grated wasabi
Combine 3 1/2 cups kelp stock and HON'KUZU. Strain the liquid through a sieve into a medium pot. Combine the remaining kelp stock with the sesame paste. Stir the mixture and strain it through a sieve into the pot.
Place the pot over moderately high heat and cook the mixture, stirring continuously with a spatula all. After 2 to 3 minutes cooking, you will note that the mixture beginning to thicken. After an additional 5 seconds, quickly reduce the heat to low, and cook for 20 minutes, stirring rigorously and continuously.
Run cold water all over the inside surface of a stainless-steel or plastic container, about 6 1/2 inches square, then shake our the excess water.. Transfer the arrowroot mixture to the mold. Cool and refrigerate it, covered with a plastic wrap, overnight.
In a small saucepan heat the fish stock, AKASAKÉ MIRIN and KISHIBORI SHOYU to a simmer, add the bonito flakes and bring it to simmer again. Turn off the heat and cool the contents. Strain the sauce and refrigerate.
Remove the goma-dofu from the mold and cut it into bite sized pieces. Serve the goma- dofu garnished with a little mound of wasabi. Drizzle the sauce over the goma-dofu.
- 3 ounces almond butter
- 2 1/4 cups milk
- 1/4 cup half & half
- 1 ounce HON'KUZU
- 1/4 cup sugar
- Pinch salt
Cinnamon-sugar coated toasted sliced almonds
Chopped dark chocolate
Combine 1 cup milk and the almond butter and strain through a fine sieve into a pot. Combine the remaining milk and HON'KUZU and press through a fine sieve into the pot. Add the half & half, sugar and salt.
Place the pot over moderately high heat and cook it until the mixture begins to thicken, stirring all the time. After 5 seconds, turn the heat to low and cook the mixture over low heat for 20 minutes, stirring rigorously and continuously.
Transfer the mixture to espresso cups or other small cups. Cool and refrigerate, covered with a plastic wrap, overnight.
Before serving garnish the top with the almonds and chocolate.