Servings
Font
Back
0.0 from 0 votes

Kuri Kinton (Japanese Sweet Potato Mash with Candied Chestnuts)

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 portions
Calories: 228 kcal
Course: Side Dish
Cuisine: Japanese

Ingredients

  • 500 g Japanese sweet potato (satsumaimo) approx 2 medium size before peeling
  • A few pinches turmeric powder or 1-2 pierced 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

    Cup of Yum
  1. Wash 500 g Japanese sweet potato 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.
  2. 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.
  3. Transfer the slices to a saucepan and fill with cold fresh water until completely covered. Mix in A few pinches turmeric powder (or place pierced gardenia pods in a tea infuser) and place the pan on the stove.
  4. 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.
  5. While it's still hot, mash with a potato masher until smooth.
  6. 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.
  7. Add 60 g white sugar while it's still warm and mix until it's dissolved into the mixture.
  8. 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.
  9. 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.
  10. Transfer the mixture to a sealable container and allow to cool before storing in the fridge.
  11. 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 Information

Calories 228kcal (11%) Carbohydrates 56.5g (19%) Protein 1.6g (3%) Fat 0.3g (0%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.1g Sodium 76.5mg (3%) Fiber 2.7g (11%)

Nutrition Facts

Serving: 6portions

Amount Per Serving

Calories 228

% Daily Value*

Calories 228kcal 11%
Carbohydrates 56.5g 19%
Protein 1.6g 3%
Fat 0.3g 0%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.1g 1%
Sodium 76.5mg 3%
Fiber 2.7g 11%

* Percent Daily Values are based on a 2,000 calorie diet.