Dec 28
2011

Kuri Kinton (Candied Chestnut & Japanese Sweet Potato Mash)

in Appetizers, Fruits & Vegetables, Japan, Japanese, Oyatsu/Snack, Recipes By Region, Recipes by Type, Side Dish

Kuri Kinton

Kuri kinton is a heavenly dish made from candied chestnuts and mashed Japanese sweet potatoes mixed with the syrup from the candied chestnuts.

Candied chestnuts and Japanese sweet potatoesFinishing the kuri kinton

It’s my favorite part of the Japanese New Year food lineup.  Kuri kinton is a beautiful golden color, the symbol of wealth.

Kuri Kinton -- Candied Chestnut Sweet Potato Mash

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Kuri Kinton (Candied Chestnut & Japanese Sweet Potato Mash)

Recipe as shared by my friend Noriko

Makes 6 to 8 servings

1 pound satsumaimo (Japanese sweet potatoes)
7 ounce bottle of kuri kanroni (candied chestnuts in syrup)
pinch of salt
mirin
sugar

1. Peel the sweet potatoes then cut them into one-inch slices and soak them in a large bowl of water for 6 to 7 hours.

2. Boil the sweet potatoes until very tender. Mash them with a fork and then push the mashed sweet potato through a sieve to remove any lumps or fiber.

3. Put the mashed sweet potato into a small pot. Add the syrup from the bottle of candied chestnuts, along with a pinch of salt, and cook the mixture over low heat. Add mirin and sugar in equal amounts if the mixture looks too dry. The kuri kinton will stiffen slightly once cooled, so be sure to take this into account when decided how much liquid to add.

4. Continue cooking over low heat, stirring to make sure the mixture doesn’t burn, until it has a slightly glossy look to it. Add the candied chestnuts and cook for several more minutes to heat through and then let cool.

{ 1 comment… read it below or add one }

Joy December 31, 2011 at 12:42 pm

The mash looks great.

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