Kuri kinton is a heavenly dish made from candied chestnuts and mashed Japanese sweet potatoes mixed with the syrup from the candied chestnuts.
It’s my favorite part of the Japanese New Year food lineup. Kuri kinton is a beautiful golden color, the symbol of wealth.
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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.
{ 3 comments… read them below or add one }
The mash looks great.
Sweet potatoes are a local specialty near the area where I live in Japan, specifically “naruto kintoki”, but I didn’t know you could enjoy them with candied chestnuts mashed in.
Why did my potato turn green? I soaked it for 6-7 hours. Do you drain that water and use fresh water to boil the potatoes?
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