This is the most delicious and my absolute favourite part of the Japanese New Year’s feast! Kuri Kinton is made from sweetened chestnuts and pureed Japanese sweet potato so it’s basically a combination of two of my favourite foods ever! It’s sweet and amazing and I could eat it forever. It’s part of the Japanese New Year’s lunch/dinner feast (Osech Ryori) so it’s basically like eating dessert in a main meal…it’s awesome.
To make this Kuri Kinton, kuri (chestnuts) that have been pre-made (cooked and sweetened) are used. You can buy them in a little jar at Japanese/Asian specialty stores or if you’re in Japan, you can probably buy them anywhere. You can also buy unsweetened chestnuts in Japan from anywhere, these are one of my favourite snacks ever! My mom usually brings them to the airport so I can eat them as soon as I get off the plane because I love them so much and can’t buy them anywhere here in Australia!
Kuri Kinton (Sweetened Chestnuts and Pureed Sweet Potato)
- 300 g purple sweet potato
- 1 jar sweetened chestnuts
- 2 tbsp sugar
- 1 tbsp mirin
- 1/2 cup of the syrup from the jar of sweetened chestnuts
- Peel the sweet potato and chop into small chunks and soak it in a bowl of water for 2-3 hours to remove the harsh bitterness.
- After the sweet potato has been soaked, boil it in a pot of water until it becomes soft.
- Drain out the water, and while the sweet potato is still soft, strain it through a sifter to make it into a puree.
- Add the sugar, syrup and mirin to a saucepan and cook it over low heat until it starts to bubble.
- Turn the heat off and the pureed sweet potato and mix them well together.
- After mixing it well, cook it over low heat for 15 minutes while constantly stirring to avoid it sticking to the bottom.
- Turn off the heat and add the chestnuts and cover them with the pureed sweet potato mixture.
- Leave the Kuri Kinton to cool down then serve!