Kuri Kinton (Chestnut Paste) - Chakin-Shibori

1. 1

   Wash the chestnuts to remove dirt.

2. 2

   Simmer over medium heat for 30-40 minutes.

3. 3

   Cut the chestnuts in half with a knife.

4. 4

   Scoop out the insides with a spoon, and mash.

5. 5

   You can pass the chestnuts through a sieve, but I think it's a waste to lose the bits of chestnut that get stuck.

6. 6

   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.

7. 7

   Please taste it and adjust the amount of sugar.

8. 8

   Let it cool down.

9. 9

   Divide the mixture into chestnut-sized portions, and wrap each portion in a tightly wrung kitchen towel or plastic wrap.

10. 10

    Unwrap the morsels slowly, and they're done.

11. 11

    I used this wasanbon-to sugar.

12. 12

    As little as 50 grams in this recipe makes it delicious.

13. 13

    When you taste the chestnut paste, the key is to make it bit on the sweet side.

14. 14

    To give as gifts, wrap each portion in parchment paper.

15. 15

    This makes keeps them from falling apart easily and you can eat them on the opened paper.

* Per serving · 4 servings · Values may vary.

No additional tips available.