Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, kuri kinton (chestnut paste) - chakin-shibori. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Divide the mixture into chestnut-sized portions, and wrap each portion in a tightly wrung kitchen towel or plastic wrap. Unwrap the morsels slowly, and they're done. Kuri Kinton is sweet chestnuts mixed in mashed sweet potatoes. It is a part of Osechi Ryori, the traditional Japanese new year feast.
Kuri Kinton (Chestnut Paste) - Chakin-Shibori is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Kuri Kinton (Chestnut Paste) - Chakin-Shibori is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have kuri kinton (chestnut paste) - chakin-shibori using 3 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Kuri Kinton (Chestnut Paste) - Chakin-Shibori:
- Get 500 grams Raw chestnuts
- Take 80 grams Wasanbon-to sugar (fine refined Japanese sugar used for confectionery)
- Make ready 1 pinch Salt
Like other o'sechi, it has a symbolic meaning: for wealth and fortune. The dish is sweet, without being overly so, and creamy. The best part is that it's packed full of vitamin A, C, and fiber. Kuri Kinton is a traditional Japanese New Year's food (osechi) made from sweet potato and chestnuts.
Instructions to make Kuri Kinton (Chestnut Paste) - Chakin-Shibori:
- Wash the chestnuts to remove dirt. Simmer over medium heat for 30-40 minutes.
- Cut the chestnuts in half with a knife. Scoop out the insides with a spoon, and mash. You can pass the chestnuts through a sieve, but I think it's a waste to lose the bits of chestnut that get stuck.
- Put the mashed chestnuts in a pan over very low heat, and add the salt and the sugar little by little while stirring constantly to evaporate excess moisture and to mix in the sugar. Please taste it and adjust the amount of sugar.
- Let it cool down. Divide the mixture into chestnut-sized portions, and wrap each portion in a tightly wrung kitchen towel or plastic wrap.
- Unwrap the morsels slowly, and they're done.
- I used this wasanbon-to sugar. As little as 50 grams in this recipe makes it delicious. When you taste the chestnut paste, the key is to make it bit on the sweet side.
- To give as gifts, wrap each portion in parchment paper. This makes keeps them from falling apart easily and you can eat them on the opened paper.
The best part is that it's packed full of vitamin A, C, and fiber. Kuri Kinton is a traditional Japanese New Year's food (osechi) made from sweet potato and chestnuts. Each osechi dish has a symbolic meaning, and Japanese often return to their hometowns and gather to have osechi on New Year's Day. Mashed Japanese yam with chestnuts called "Kuri Kinton" (栗きんとん) is my absolute favorite osechi, and I don't think I've ever missed eating it on New Year's Day. "Kuri" means chestnut. The meaning of "kinton" is too complicated to explain in a couple of sentences.
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