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We hope you got insight from reading it, now let’s go back to easy! kuri kinton (chestnut and sweet potato paste) made with annoh-imo potatoes recipe. To cook easy! kuri kinton (chestnut and sweet potato paste) made with annoh-imo potatoes you need 6 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Easy! Kuri Kinton (Chestnut and Sweet Potato Paste) Made with Annoh-Imo Potatoes:
- You need Sweet potatoes (Anno-imo variety)
- Take pieces Chestnuts in syrup (store-bought)
- You need Gardenia seeds
- Get ※ Candied Japanese chestnut syrup
- Provide ※ Mirin
- Take ※ Water from boiling the sweet potatoes
Steps to make Easy! Kuri Kinton (Chestnut and Sweet Potato Paste) Made with Annoh-Imo Potatoes:
- Peel the potatoes rather thickly and soak in water for 10 minutes.
- Wash the potatoes well under running water and put in a pan. Fill with a water to cover 1 cm above. Next, add crushed gardenia seeds put into an empty tea bag.
- Boil until they can be poked through easily with a skewer. Reserve the broth in another container and discard the gardenia seeds.
- Blend the still-hot potatoes and the ingredients marked ※ in a food processor until smooth.
- Soften the mixture to your liking by adding potato broth. Mix in the candied chestnuts and it's done.
- I used this in my Osechi (the New Year's feast) (see picture).
Kuri kinton is a traditional Japanese meal consisting of mashed sweet potatoes and chestnuts in chestnut syrup and mirin. Literally translated, it means chestnut gold mash, its bright, golden yellow color symbolizing economic prosperity and wealth, which is the reason why kuri kinton is traditionally. Place sweet red bean paste and pureed sweet potatoes with sweetened chestnuts ("kuri kinton") on a saran wrap, and roll into a ball. Mix together rice flour and sugar in a bowl. Gradually add water and mix well.
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