Karumeyaki

To go with that super tasty, super high-caffeine dalgona coffee (ダルゴナコーヒー), I made some Japanese karumeyaki (カルメ焼き), which is super similar to the Korean dalgona candy, but uses egg whites for a fluffier candy. Super crumbly, and melts in your mouth.

Lighter than honeycomb candy, this is definitely a nerdy foodie’s dream to combine food with science, so obviously I had to try my hand at making some.

It’s definitely tasty, but it’s definitely still a high-sugar treat – actually, an ALL-sugar treat. So, like most amazing, delectable things…it’s best enjoyed in moderation, so you can look forward to the next time you indulge.

For other Japanese desserts (wagashi), try my Kohakuto (edible gems), Karumeyaki (puffed caramels), or the super-popular Dalgona Coffee 🙂

Ingredients

• Water
• Kokuto (Japanese black sugar) – can substitute turbinado sugar
• Egg white
• Baking soda
• Microwave-safe ramekins
• Parchment paper
• Chopstick(s)

Directions

I will warn you ahead of time that you should have multiples of this ready, as I’ve yet to be able to make this correctly on the first try, ever.

In a small bowl, combine 2 Tblsp baking soda with 2 Tblsp egg white. Mix thoroughly with a single chopstick, until you create a thick slurry. Set aside.

In a parchment-paper-lined ramekin, place 2 Tblsp of kokuto (Japanese black sugar) or turbinado sugar and 1 Tblsp of water. Place the ramekin into a 600W microwave for approximately a minute and a half.

Remove ramekin from microwave very carefully (will be very hot, please use a towel to remove). Take the chopstick that’s been used to create the egg white / baking soda slurry, and add a small amount of the slurry to the ramekin. Stir vigorously until it starts to puff up. Then, leave alone so it can continue puffing up.

Warning: these measurements are strictly a loose guide. Your microwave, the humidity in the air, the freshness of the egg white, and the universe will no doubt have their own opinions on whether you can create a fully-puffed karumeyaki. Practice makes perfect, and know that this is a traditional Japanese wagashi (sweet) that’s made by shops who’ve been doing this for generations. Have fun making (and messing up) these. I promise you’ll love watching and tasting karumeyaki, when it all comes out perfectly.