Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, lazy kuri kinton (sweet potato purée with chestnuts). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Lazy Kuri Kinton (sweet potato purée with chestnuts) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Lazy Kuri Kinton (sweet potato purée with chestnuts) is something that I’ve loved my whole life. They are nice and they look wonderful.
Kuri Kinton or Candied Chestnuts and Sweet Potatoes are a special Japanese New Year dish, which symbolizes economic fortune and wealth. Make this gold color food for a prosperous year ahead! Use of this website is subject to mandatory arbitration and other terms and conditions, select this link to read those agreements. Japanese sweet potato mash is known as "Kurikinton" in Japan and is a staple New Year's dishes (Osechi Ryori).
To begin with this particular recipe, we have to first prepare a few components. You can cook lazy kuri kinton (sweet potato purée with chestnuts) using 3 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Lazy Kuri Kinton (sweet potato purée with chestnuts):
- Get 1 (to taste). Sweet potato
- Make ready 1 Chesnuts in sugar syrup
- Prepare 1 Sweet sugared beans of your choice
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. While the sweet potato is still soft, strain it through a sifter to make it into a puree. Mix the sugar, syrup and mirin in a saucepan and cook over low heat until it starts to simmer.
Instructions to make Lazy Kuri Kinton (sweet potato purée with chestnuts):
- Put the sliced sweet potatoes in water for a while. Boil until tender, then shake them around in a dry pan until they are dried out and floury.
- Mash the potatoes while they're still hot. You can pass them through a sieve instead if you prefer).Mash or puree in some chestnuts cooked in syrup, until it reaches your decided consistency.
- Take a shallow and line it with plastic wrap. It makes it easier to remove the mixture later. Next pour in the mash or puree that you made in step 2. Level out the surface as much as possible . Distribute the whole chestnuts in sugar syrup and sugared beans as evenly as possible. Then just wait for the kinton to cool down.
- Cut up the mixture in any size you like, and it's done. If you chill it completely, it's easy to slice.
While the sweet potato is still soft, strain it through a sifter to make it into a puree. Mix the sugar, syrup and mirin in a saucepan and cook over low heat until it starts to simmer. Turn the heat off, add pureed sweet potato and mix them well together. I am invited to a New Years Dinner this year and am very excited to bring a chestnut dish as my festive contribution. We use the shells to stuff the sweet potato puree later on, so be careful not to break the wall.
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