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Easy! Kuri Kinton (Chestnut and Sweet Potato Paste) Made with Annoh-Imo Potatoes

Easy! Kuri Kinton (Chestnut and Sweet Potato Paste) Made with Annoh-Imo Potatoes

A sugar free 'Kuri Kinton' (chestnut and sweet potato paste) with the natural sweetness of Annoh imo potatoes. It's easy to make, so give it a try.

Ingredients: 5 servings

Sweet potatoes (Anno-imo variety)
660 g (including 100 g of the peel)
Chestnuts in syrup (store-bought)
10 pieces
Gardenia seeds
2
※ Candied Japanese chestnut syrup
50 ml
※ Mirin
50 ml
※ Water from boiling the sweet potatoes
50 ml

Steps

1. Peel the potatoes rather thickly and soak in water for 10 minutes.
2. 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.
3. Boil until they can be poked through easily with a skewer. Reserve the broth in another container and discard the gardenia seeds.
4. Blend the still-hot potatoes and the ingredients marked ※ in a food processor until smooth.
5. Soften the mixture to your liking by adding potato broth. Mix in the candied chestnuts and it's done.
6. I used this in my Osechi (the New Year's feast) (see picture).

Story Behind this Recipe

I had an urge to eat the simple, sweet kuri kinton that my grandmother used to cook when I was a child. I thought that if I used Annoh imo potatoes, which are known for being sweet, I wouldn't need to add sugar.