Our Family Version of Kuri Kinton (sweet potato puree with chestnuts) for Osechi
Translator's note: Osechi is New Years feast food, and kuri kinton is a traditional part of osechi. This kuri kinton is rather extravagant. But I have to have this at least once a year. If I have any leftovers, I bake a cake and use this as a Mont Blanc style cream on top.
Take 100g of the chestnuts in syrup and 100g of the syrup itself, and puree into a paste in a food mill, blender or food processor.
Peel the sweet potatoes and slice into rounds. Soak in water to remove any bitterness. If you have little more sweet potato than the amount in the recipe, it's not a problem.
Put the soaked drained sweet potato into a pot with water to cover. Add the gardenia seeds, and boil until the sweet potato is tender.
Drain step 3 in a sieve. Remove the dried gardenia seeds, and pass the sweet potato through a sieve to puree.
Put the sweet potato puree into a pan, and add 100g of the chestnut syrup and the ● ingredients. Start heating over low heat.
Cook the puree down till it thickens. Sprinkle in the salt to finish, and take the pan off the heat.
Add the chestnut paste from step 1 into the step 6 puree and mix. If it's still too soft, heat it back up for a bit more.
Optionally add about 100 g of whole chestnuts in syrup, and the kuri kinton is finished.
Mix the leftover kuri kinto with whipped cream to make a delicious chestnut cream. Use on Mont Blanc cakes and more.
Story Behind this Recipe
If I have any leftovers, I bake a cake and use this as a Mont Blanc style cream on top.
In step 1, if you don't add any chestnut in sweet syrup paste, it will be regular kuri kinton. Please adjust the sugar to suit your taste. If you cook the puree down too much, it's going to get hard when it cools, so make sure not to do that. You do not have to add in the mirin and the sugar syrup.