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Glossy 'Kurikinton' Chestnut Paste for the New Year's Feast
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Chef :
cookpad.japanGlossy 'Kurikinton' Chestnut Paste for the New Year's Feast
We make this every year for our New Year's feast.
Ingredient
Food ration :
4 servings
500 grams
Sweet potato
80 ml
Candied chestnut syrup
2 tbsp
Mirin
100 grams
Sugar (castor sugar)
Cooking instructions
* Step 1
Remove about 1 cm of the sweet potato skin, slice into rounds, then rinse in water. This might seem slightly wasteful, but this is important.
* Step 2
Add the water and cracked gardenia seeds (it is good to put them into an empty tea bag for easy removal later), along with the sweet potatoes and boil over medium heat until softened.
* Step 3
Set aside the broth from Step 2. Take it out of the pot, and use a hand mixer or a tea strainer to make it smooth. You can also use a masher.
* Step 4
Return it to the pot, add in the syrup and sugar (use the leftover broth and/or syrup to alter the consistency if necessary), and boil down until it thickens and turns amber.
* Step 5
Remove it from the heat, gently stir so as not to crack the candied chestnuts, and it is done. In my family, we sometimes loosen the paste with boiling water.
* Step 6
Place into your favorite bowl and enjoy.
* Step 7
Please refer to my New Year's feast from 2013..
* Step 8
For a two-toned purple potato and sweet potato kinton,.
Note: if there is a photo you can click to enlarge it
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