Recipe: Tasty Simple Chestnut Kinton with 2 Ingredients

Simple Chestnut Kinton with 2 Ingredients. This is the kinton that my mother would make every year. She used the syrup from candied chestnuts and a lot of sugar, but since it tastes good without the sugar, with just the sweetness of the syrup, this is how I have always made it. It is easy to make, so it is a recipe that you will.

It is easy to make, so it is a recipe that you will. Drain the potatoes and then add them to a food processor along with the specified amount of cooking broth, and half of the chestnut syrup. Transfer the mixture to a saucepan and add the rest of the chestnut syrup, the mirin, and the sugar. You can have Simple Chestnut Kinton with 2 Ingredients using 2 ingredients and 7 steps. Here is how you cook it.

Ingredients of Simple Chestnut Kinton with 2 Ingredients

1. It's 1 piece of about 490 grams Sweet potatoes (kintoki potatoes).
2. Prepare 1 small of can Sweet chestnuts in syrup.

See recipes for Pumpkin "kinton," Mashed Pumpkin with Sweetened Chestnuts too.. Kuri kinton is a heavenly dish made from candied chestnuts and mashed Japanese sweet potatoes mixed with the syrup from the candied chestnuts. It's my favorite part of the Japanese New Year food lineup. Kuri kinton is a beautiful golden color, the symbol of wealth.

Simple Chestnut Kinton with 2 Ingredients instructions

1. These are the ingredients. There's no need to use any sugar or mirin..
2. Cut the kintoki potatoes into 1cm thick rounds, and thickly peel the skins along the yellow line of the flesh..
3. This is how they should look like after peeling. Use the leftover skin to make tempura kinpira. The potatoes should now weight about 300 g (approximate is fine)..
4. Submerge the potato rounds in water and boil over medium heat until the water evaporates and the potatoes start to crack. Make sure not to burn them..
5. After they have softened, strain, mash with a pestle, and stir with a rubber spatula until smooth..
6. Although it takes time and effort, strain it through a fine sieve while it is still hot. You could also use a regular sieve, if you don't have a fine one. Use a rubber spatula to strain it into a fine paste..
7. Place the candied chestnuts directly into the syrup, and gently stir so as not to crush them. Oh...and adding the syrup from the chestnuts first will help prevent the chestnuts from becoming crushed. Once the syrup is well incorporated and the paste is shiny, it is done..

To begin with this recipe, we have to first prepare a few ingredients. See recipes for Kuri Kinton (Chestnut and Sweet Potato Kinton) too. Kuri means chestnut, while kinton is mashed sweet potatoes (though regular sweet potatoes are called satsumaimo, サツマイモ). But 'kin' can also be written as gold (金), referring to the vibrant yellow color of this dish. Traditionally, to get this hue, the potatoes are dyed with kuchinashi no mi (梔子の実), crushed cape jasmine or gardenia flower seeds.