This is healthy dessert is made without sugar, but is lifted by the natural sweetness of Mikawa Mirin. Mikawa Mirin is matured over an extended period of time, so it can be transformed into a rich, deep, caramel-like syrup simply by burning off the alcohol content. Elegantly sweet, this dessert will appeal to adult and child alike. This recipe is by Komaki Fujii, a specialist in Shojin Ryori (vegetarian Buddhist cuisine). Ingredients
- 200ml Mitoku Organic Mikawa Mirin
- 5g kanten
- 150ml water
- 300ml soy milk
- 4 strawberries
For the syrup
- 50ml Mitoku Organic Mikawa Mirin
Preparation Method
- Combine the mirin, kanten and water in a pan and bring to the boil. Simmer until the kanten dissolves. Add the soy milk then simmer and remove from the heat before it reaches boiling point.
- Pour the mixture into ramekins and leave to cool, then refrigerate.
- To make the syrup, boil the mirin and simmer to burn off the alcohol, then pour over the set puddings. Serve with fresh strawberries.
Recipe by Mikawa Mirin