KURI KINTON

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Japanese Sweet Potato Mash with Candied Chestnuts

Kuri Kinton is an important element of traditional Japanese "Osechi Ryori" or New Year's meal made with mashed sweet potato mixed with candied chestnuts. The brilliant golden colour of this dish symbolises wealth and prosperity, praying for good economic fortune in the year ahead.

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Kuri Kinton

Yield

5-6 servings

Type

Side

Time

45 minutes

Level

Easy

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what you'll need:

» Japanese sweet potato » cape jasmine or turmeric » sugar » salt » mirin » honey » chestnuts in syrup (kuri kanroni)

Cut sweet potato

Wash the sweet potato and cut into thick slices. Peel the skin thickly to remove the fibrous edges.

1

Soak

Soak the slices in cold water with a pinch of salt for 5 minutes.

2

Boil

Drain the water and wash the sweet potato. Place in a pan with cold fresh water and cape jasmine or turmeric powder. Boil until soft (approx 20-25 mins).

3

Drain

Once soft enough to pierce with a fork, turn off the heat, drain the water out and mash the sweet potato while it's still hot.

4

Smooth

To make the mash extra smooth, use a spatula to work it through a mesh sieve. (Optional step)

5

Add sugar

Add the sugar and mix while it's still warm, the sugar will dissolve into the sweet potato.

6

Sweeten more

Turn the heat back on a low setting and add salt, mirin, honey and some syrup from the chestnuts. Mix continuously over the heat for 5 minutes.

7

Add chestnuts

Add the chestnuts and continue to stir over the heat for another 1-2 minutes.

8

Cool

Transfer to a container and allow to cool for 20-30 minutes. Store in the fridge until chilled or time to serve.

9

Serve

Serve either chilled or at room temperature as part of a Japanese style New Year's meal!

10

See the full post for ingredient quantities and more information about this special Japanese New Year's dish.