:max_bytes(150000):strip_icc()/GettyImages-584198692-580ae6763df78c2c730caa45.jpg)
Kuri Kinton is a Japanese dish comprised of mashed sweet potato with sweet chestnuts (kuri).
Ingredients
- 1 pound satsumaimo sweet potatoes, peeled and cut into 1/2 inch thick slices
- 1 jar of kuri-no-kanroni (simmered sweet chestnuts in syrup), 8-12 pieces of chestnuts in syrup
- 1 1/2 cup sugar
- 1 tablespoon mirin
- Optional: 2 dried kuchinashi-no-mi (Cape jasmine seeds, cracked in half, and wrapped in a gauze cloth)
Steps to Make It
-
Soak satsumaimo slices in water for about 15 minutes and drain.
-
Put satsumaimo in a deep pot and pour enough water to cover them.
-
If available, wrap crushed kuchinashi-no-mi in a sheet of gauze and put it in the pot.
-
Bring it to a boil on high heat.
-
Turn down the heat to medium and simmer until satsumaimo is softened.
-
Drain and remove kuchinashi-no-mi.
-
Put a strainer over a medium pan, and mash boiled satsumaimo through the strainer with a spatula.
-
Add sugar in mashed satsumaimo and stir well on low heat.
-
Add about 1/4 cup of syrup and stir well.
-
Further, add mirin and simmer until smooth.
-
Add kuri chestnuts and cook until heated through.
Recipe Tags: