Japanese Kuri Kinton

By Setsuko Yoshizuka

Updated 12/17/18

Kuri Kinton
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  • Total: 45 hrs
  • Prep: 15 hrs
  • Cook: 30 hrs
  • Yield: serves 4-6

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

  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.

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