Chop the strawberries in half or in quarters, then mash them with a potato masher. The fibers should be finely broken up to make it easier when cutting.
Put the ❤ ingredients in a sauce pan, and bring to a boil. Mix with a whisk for about 2 minutes to completely dissolve the kanten.
Add the shiro-an. Boil for about 2 minutes while mixing with a whisk, combining evenly.
Turn off the heat, and add the strawberries.
Pour the mixture into a pan moistened with water. Let it sit at room temperature until it cools to the touch.
Chill in the refrigerator, then release from the mold. These turned out pretty even without using any special shape.
Story Behind this Recipe
My overweight husband loves mizu-yokan. Since it's lower in calories than chocolate, this kills two birds with one stone by supporting his diet, too.
While boiling the kanten, be sure to completely dissolve it. Gelatin may not set if boiled, but kanten can be boiled. Adjust the sweetness with sugar according to the sweetness of your strawberries and shiro-an. Since the strawberries will be mashed, you can use inexpensive ones.