This Japanese sweet potato mashed with chestnuts (kuri kinton) may be a staple of the New Year’s (osechi ryori) feast in Japan. It features soft pureed sweet potato and chunks of chestnuts to make a balanced sweet but savoury entremots . Kuri Kinton adds a delicious and sweet element to the new year’s feast and may be enjoyed with other meals too.
What is Japanese Sweet Potato Mash?
Japanese sweet potato mash is understood as “Kurikinton” in Japan and may be a staple New Year’s dishes (Osechi Ryori). Kuri means chestnuts, and Kinton is written as “Golden Futon” in Kanji character. Typically Japanese sweet potato is cooked with cape jessamine fruit (Kuchinashi-no-mi) for bright golden colour, then mashed with chestnuts. it’s believed that eating Japanese sweet potato mash, which has an appearance which resembles gold nuggets or gold coins, as a part of New Year’s dishes will improve your luck and fortune and make your business prosperous.
Why you’ll Love This Mashed Sweet Potato?
You will love this mashed Japanese sweet potato because it’s simply delicious. Japanese people mainly eat this for brand spanking new Year’s feast but it’s super easy to form and may be served as an appetiser, snack, or entremots any time of the year. this is often my favourite Osechi Ryori along side Datemaki Japanese rolled omelette.
- 2 Japanese purple sweet potato *1
- 1 jar sweetened chestnuts *2
- 1 Gardenia fruit *3
- 1/4 cup sugar
- 2 tbsp mirin
- 1/3 cup of the syrup from the jar of sweetened chestnuts
- 1/2 tsp sea salt
- Wash sweet potatoes and dig about 0.8 inch (2cm) thickness.
- Peel the purple skin thickly and soak them during a large bowl of water to get rid of astringent taste for about 15-20 minutes.
- Separate the chestnuts and syrup and put aside .
- Drain the soaking water and place them into a pot with enough water to hide the sweet potatoes.
- Crash the gardenia fruit and put it during a tea bag, (which you’ll get Japanese one coin shop like Daiso).
- Place the bag of crashed gardenia fruit or 1 tsp turmeric into the pot.
- Bring the water to overboil high heat, then turn it right down to medium to simmer for about 20 minutes. Insert a skewer to check the potato is cooked.
- When the sweet potato is cooked, remove the bag of gardenia fruit, drain the water and while the sweet potato is hot, strain the potato employing a sieve with a wooden spatula.
- Place the strained sweet potato back to the cooking pot, with sugar, chestnuts syrup, mirin, and salt, cook over medium heat.
- Stir the mashed sweet potato continually avoiding rock bottom of the pot to burn.
- When you can see rock bottom of the pot, and therefore the mashed sweet potatoes thickened slightly, turn the warmth off.
- Add the chestnuts to the pot and coat them with mashed sweet potatoes.
- Leave the Kuri Kinton to chill down, then serve!
- weighing about 1 lb (500g) and when peeled 12oz (350g).
- Contains about 12 candied chestnuts.
- If you’ll not access this ingredient, substitute with 1 tsp turmeric like I did.
- Total cooking time doesn’t include soaking sweet potatoes in water.