Kuri Kinton Recipe
Mashed sweet potato with chestnuts, a traditional dish for Osechi New Year celebration
Ingredients
- 10 oz Japanese sweet potato
- 5-6 pieces Kuri Kanroni (chestnuts in syrup)
- 5 oz sugar
- 2-3 Tbsp syrup from Kuri Kanroni
- 1 Tbsp Mirin
Instructions
- Cut sweet potato into 1/2" (1cm) rounds and peel. Soak in water for 30 minutes. Cut chestnut into halves.
- Boil potatoes until soft. Sieve through a mesh strainer while hot.
- Put the potatoes back into the pot, and add sugar and syrup. Stir constantly and cook at low heat to make a paste.
- While it is still loose, add Mirin and chestnuts. Mix well and remove from heat.