Simple Chestnut Kinton with 2 Ingredients
Simple Chestnut Kinton with 2 Ingredients

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, simple chestnut kinton with 2 ingredients. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Simple Chestnut Kinton with 2 Ingredients is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Simple Chestnut Kinton with 2 Ingredients is something that I’ve loved my whole life.

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. Kuri Kinton or Candied Chestnuts and Sweet Potatoes are a special Japanese New Year dish, which symbolizes economic fortune and wealth.

To get started with this recipe, we must prepare a few ingredients. You can cook simple chestnut kinton with 2 ingredients using 2 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Simple Chestnut Kinton with 2 Ingredients:
  1. Get 1 piece about 490 grams Sweet potatoes (kintoki potatoes)
  2. Prepare 1 small can Sweet chestnuts in syrup

I modified a recipe that my mum taught me and used a food processor. See recipes for Pumpkin "kinton," Mashed Pumpkin with Sweetened Chestnuts too.. 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.

Steps to make Simple Chestnut Kinton with 2 Ingredients:
  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.

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. Place the chestnuts in a large pan with just enough water to cover them. 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.

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