For this recipe, we use Kogyoku apples, known for their distinctive sweet-tart flavor with a well-balanced sweetness and acidity. They are very popular for cooking and processing, such as in apple pies and jams. Kogyoku apples hold their shape well when heated, and simmering them with sugar enhances their signature sweet-tart aroma and taste.
Ingredients
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Instructions
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Rinse the apples and cut them into 8 wedges. Remove the cores but leave the skins on.
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Place the apple wedges, sugar, and water into the kakugama and heat over medium.
Once it comes to a boil, cover with a lid, reduce to low heat, and cook for about 10 minutes.
Tip: Adjust the cooking time depending on the size and freshness of the apples and your preferred texture.
The apples will continue to cook with residual heat, so avoid overcooking.
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Remove the lid and let the apples cool slightly. Peel off the skins before serving.
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★Key Points of Cooking with ANAORI kakugama
Thanks to the excellent thermal conductivity of carbon graphite, heat spreads quickly and evenly throughout the pot, allowing for uniform cooking. This makes it perfect for simmered dishes. In addition, residual heat continues to cook the food, helping to save energy. |
Credit：
Recipe created by Miho Kawakami (@miho.kawakami.5)
