Kuri Kinton
Ingredients
-
2
pieces
Japanese purple sweet potato
-
1
jar
sweetened chestnuts
-
1
piece
Gardenia fruit
-
¼
cup
sugar
-
2
tablespoons
mirin
-
⅓
cup
syrup from the jar of sweetened chestnuts
-
½
teaspoon
sea salt
Instructions
- Wash and cut sweet potatoes into 2cm pieces and soak them in water for 15-20 minutes.
- Peel the sweet potatoes thickly and drain the soaking water.
- Place the sweet potatoes in a pot and cover with water.
- Add the gardenia fruit in a tea bag or use turmeric for color, then boil the water.
- Reduce heat and simmer for about 20 minutes until the sweet potatoes are cooked.
- Remove the gardenia fruit, drain the water, and strain the sweet potatoes while hot.
- Return the strained sweet potatoes to the pot and add sugar, chestnut syrup, mirin, and salt.
- Cook over medium heat while stirring until the mixture thickens slightly.
- Add the chestnuts and coat them with the mashed sweet potatoes.
- Let the Kuri Kinton cool down before serving.
Nutrition Facts (estimated)
Servings
4
Calories
121
Total fat
1g
Total carbohydrates
30g
Total protein
1g
Sodium
392mg
Cholesterol
0mg
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