Homemade! Osechi Kuri-Kinton

1. 1

   Thickly peel sweet potatoes and cut them in half lengthwise.

2. 2

   Cut into 1 cm thick slices and soak them in water.

3. 3

   Drain the sweet potatoes.

4. 4

   Wrap the gardenia in gauze and crush.

5. 5

   Add both to a pot with ample water and boil over medium heat until tender.

6. 6

   Reserve part of (about 100 ml) the cooking water, to use later for adjusting the consistency.

7. 7

   Drain the potatoes in a colander and blend in a food processor with mirin, candied chestnuts syrup, and 1 tablespoon cooking water.

8. 8

   Taste, add sugar as needed, and blend (I have never added sugar).

9. 9

   Put the mixture back into the pot over low heat and stir with a wooden spatula until it thickens a bit.

10. 10

    Add the chestnuts and salt, stir it a bit more and it's ready.

11. 11

    It hardens when it cools, so turn off the heat when it still seems a bit loose.

12. 12

    If it gets stiff while stirring, add some of the cooking water to adjust.

* Per serving · 4 servings · Values may vary.

No additional tips available.