Japanese cuisine · Desserts & Sweets

Kuzukiri

Crystal-clear, cold noodle strips made from kuzu starch, dipped into dark black sugar syrup.

Ingredients · for 4 servings

• 100 g kuzu starch (or potato starch)
• 300 ml water
• 1 pinch salt
• 120 g brown sugar
• 100 ml water for the syrup
• 1 pinch ground cinnamon

Instructions

1. Stir the kuzu starch smooth with the cold water and the salt, pour through a fine sieve and let rest for 10 min., then stir again before using.
2. Simmer the brown sugar with 100 ml water for 6–8 min. into a dark, lightly thick syrup, season with the cinnamon and let cool completely.
3. Bring a wide pot of water to a simmer and set a flat metal tray of about 20 cm into the hot water so it floats just at the surface.
4. Pour a thin layer of the kuzu mixture — about 3 mm — onto the tray and heat for 1–2 min. until it sets milky white.
5. Press the tray fully into the simmering water and continue cooking for 1–2 min. until the sheet is completely transparent, then shock at once in ice water and peel off.
6. Stack the sheets, cut into 1 cm wide strips and serve well chilled with the dark syrup in a small bowl for dipping.