Kuri Kinton (Mashed Sweet Potatoes with Candied Chestnuts)
Kuri Kinton is a delightful sweet dish commonly enjoyed during New Year's celebrations in Japan. Its vibrant yellow adds a touch of brilliance and elegance to the meal, enhancing the celebratory atmosphere.
Ingredients
- 1 Japanese sweet potato
- 1 dried gardenia pod (optional)
- 1.8 oz. (50g) sugar
- 6 kuri no kanroni (chestnuts simmered in sugar syrup)
Seasonings:
- 1 ½ Tbsp syrup from kuri no kanroni
- 1 ½ Tbsp mirin
- pinch of salt
Instructions
- Trim both ends of the sweet potato, then slice it into 0.8 inch (2cm) rounds, and then peel each piece thickly. Place the sweet potato slices in a bowl of water and let them soak for 10 minutes to remove the starch content.
- Crack the gardenia pod using a knife handle or pliers. Put the sweet potato slices and cracked gardenia pod in a pot, and add enough water (separate from step 1) to cover the sweet potato. Bring it to a boil, and let it simmer over low heat for 15 minutes.
- Strain the contents of the pot through a colander and remove the sweet potatoes. Puree the sweet potatoes using a fine-mesh strainer along with a spatula (or use a blender).
- Put the pureed sweet potatoes and sugar into a pot and cook over low heat while stirring with a spatula. Once mixed well, add the seasonings (syrup from kuri no kanroni, mirin, and salt) and continue stirring.
- After the mixture becomes a smooth paste, add the kuri no kanroni. Cook for a few minutes until the kuri no kanroni is heated.
Notes
- You can store it in the refrigerator for up to 4 days.
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