Kuri Kinton (Pureed Sweet Potatoes with Candied Chestnuts)
Kuri Kinton is a traditional sweet dish commonly enjoyed during New Year's celebrations in Japan. Its vibrant yellow color adds a touch of brilliance and elegance to the meal, enhancing the celebratory atmosphere.
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Servings: 4
Ingredients
- 1 Japanese sweet potato
- 1 dried gardenia pod (optional)
- ¼ cup sugar
- 6 kuri no kanroni (Japanese candied chestnuts)
Seasonings:
- 1 ½ Tbsp syrup from kuri no kanroni
- 1 ½ Tbsp mirin
- pinch of salt
Instructions
- Trim both ends of sweet potato, then slice it into ⅘-inch (2cm) rounds and peel each piece thickly. Place the sweet potato slices in a bowl of water and let them soak for 10 minutes to remove excess starch.
- Crack gardenia pod using the handle of a knife or pliers. Put the sweet potato slices and cracked gardenia pod in a pot, and add enough fresh 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 discard the gardenia pod. Puree the sweet potatoes using a fine-mesh strainer and 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 seasonings (syrup from kuri no kanroni, mirin, and salt) and continue stirring.
- After the mixture becomes a smooth paste, add 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.
Nutrition
Calories: 249kcal
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