Japanese Kuri Kinton

Written by
Setsuko Yoshizuka
Setsuko Yoshizuka is a freelance food writer and Japanese cookbook author.
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Setsuko Yoshizuka
Updated 07/04/21
Kuri Kinton
Opus/Getty Images
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
380 Calories
1g Fat
94g Carbs
2g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 380
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 38mg 2%
Total Carbohydrate 94g 34%
Dietary Fiber 3g 12%
Total Sugars 72g
Protein 2g
Vitamin C 19mg 96%
Calcium 49mg 4%
Iron 1mg 4%
Potassium 489mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Kuri Kinton is a Japanese dish comprised of mashed sweet potato with sweet chestnuts (kuri).

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Ingredients

  • 1 pound satsumaimo sweet potatoes, peeled and cut into 1/2-inch-thick slices

  • 1/4 cup kuri-no-kanroni syrup, more to taste

  • 8 to 12 chestnuts (from kuri-no-kanroni jar)

  • 1 1/2 cups sugar

  • 1 tablespoon mirin

  • 2 dried kuchinashi-no-mi (Cape jasmine seeds, cracked in half, and wrapped in a gauze cloth)

Steps to Make It

  1. Soak satsumaimo slices in water for about 15 minutes and drain.

  2. Put satsumaimo in a deep pot and pour enough water to cover them.

  3. If available, wrap crushed kuchinashi-no-mi in a sheet of gauze and put it in the pot.

  4. Bring it to a boil on high heat.

  5. Turn down the heat to medium and simmer until satsumaimo is softened.

  6. Drain and remove kuchinashi-no-mi.

  7. Put a strainer over a medium pan, and mash boiled satsumaimo through the strainer with a spatula.

  8. Add sugar in mashed satsumaimo and stir well on low heat.

  9. Add about 1/4 cup of syrup and stir well.

  10. Further, add mirin and simmer until smooth.

  11. Add kuri chestnuts and cook until heated through.