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Kuri kinton on a black plate topped with candied chestnuts and a leaf

Kuri Kinton (Japanese Sweet Potato Mash with Candied Chestnuts)

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By Yuto Omura
https://sudachirecipes.com
No Japanese New Year's feast would be complete without "Kuri Kinton", a striking dish made with golden sweet potato mash mixed with candied chestnuts.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course Sides
Cuisine Japanese
Servings 6 portions
Calories 228
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Sides
Cuisine: Japanese
Servings: 6 portions
Calories: 228

Ingredients 
 

  • 500 g Japanese sweet potato(s) (satsumaimo) approx 2 medium size before peeling
  • ¼ tsp turmeric powder or 2 crushed cape jasmine/gardenia pods
  • 60 g white sugar
  • ½ tsp salt
  • 1 tbsp mirin
  • 1 tbsp honey
  • 200 g chestnuts in syrup (kuri kanroni)

Instructions 

  • Wash 500 g Japanese sweet potato(s) and cut them into thick slices. Peel the skin off of each slice thickly using a knife (not a peeler) to remove the fibrous edges.
    Peeling skin off slices of sweet potato using pairing knife
  • Soak the slices in a bowl of cold water and a pinch of salt for 5 minutes, then drain and wash with fresh water to remove the excess starch.
    slices of Japanese sweet potato soaking in a bowl of lightly salted water
  • Transfer the slices to a saucepan and fill with cold fresh water until completely covered. Mix in ¼ tsp turmeric powder (or place crushed gardenia pods in a tea infuser) and place the pan on the stove.
    Boiling slices of Japanese sweet potato in water with turmeric
  • Heat on medium, bring to a rolling boil and cook until soft and easily pierced with a fork. (Approx 20-25 minutes.) Once cooked, remove from the heat and drain the water.
    Boiled sweet potato in a pan dyed yellow with turmeric
  • While it's still hot, mash with a potato masher until smooth.
    Mashed yellow sweet potato in a pan
  • Optional step: To make the sweet potato extra smooth, work the mash through a mesh sieve using a spatula. Transfer it back to the sauce pan.
    Mashed yellow sweet potato in a mesh sieve
  • Add 60 g white sugar while it's still warm and mix until it's dissolved into the mixture.
    Mashed sweet potato in a pan with sugar
  • Turn on the heat to low and add ½ tsp salt, 1 tbsp mirin, 1 tbsp honey and 4 tbsp of syrup from the candied chestnuts. Mix continuously over the heat for about 5 minutes.
    Mashed sweet potato in a pan with salt, honey and mirin
  • Add 200 g chestnuts in syrup on their own (don't add any more syrup) and mix until evenly distributed, stir over the heat for a further 1-2 minutes.
    Smooth sweet potato puree with candied chestnuts
  • Transfer the mixture to a sealable container and allow to cool before storing in the fridge.
    kuri kinton in a silver container
  • Best served chilled or at room temperature. Enjoy!

Notes

Kuri Kinton can be stored in the fridge for 3-5 days or up to 1 month in the freezer.

Nutrition

Calories: 228kcal | Carbohydrates: 56.5g | Protein: 1.6g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Sodium: 76.5mg | Fiber: 2.7g