Easy! Kuri Kinton (Chestnut and Sweet Potato Paste) Made with Annoh-Imo Potatoes

1. 1

   Peel the potatoes rather thickly and soak in water for 10 minutes.

2. 2

   Wash the potatoes well under running water and put in a pan.

3. 3

   Fill with a water to cover 1 cm above.

4. 4

   Next, add crushed gardenia seeds put into an empty tea bag.

5. 5

   Boil until they can be poked through easily with a skewer.

6. 6

   Reserve the broth in another container and discard the gardenia seeds.

7. 7

   Blend the still-hot potatoes and the ingredients marked in a food processor until smooth.

8. 8

   Soften the mixture to your liking by adding potato broth.

9. 9

   Mix in the candied chestnuts and it's done.

10. 10

    I used this in my Osechi (the New Year's feast) (see picture).

* Per serving · 4 servings · Values may vary.

No additional tips available.