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The ingredients needed to prepare Homemade! Osechi Kuri-Kinton:
- Prepare 15 chestnuts Candied Japanese chestnuts
- Use 350 grams peeled Sweet potato
- Prepare 2 Dried gardenia fruit
- Take 1 Sugar (if necessary)
- Provide 80 ml ＊Mirin
- Get 100 ml ＊Syrup of the candied Japanese chestnuts
- Get 1 tablespoon+ Sweet potato cooking water
- You need 1 pinch Salt
Instructions to make Homemade! Osechi Kuri-Kinton:
- Thickly peel sweet potatoes and cut them in half lengthwise. Cut into 1 cm thick slices and soak them in water.
- Drain the sweet potatoes. Wrap the gardenia in gauze and crush. Add both to a pot with ample water and boil over medium heat until tender.
- Reserve part of (about 100 ml) the cooking water, to use later for adjusting the consistency.
- Drain the potatoes in a colander and blend in a food processor with mirin, candied chestnuts syrup, and 1 tablespoon cooking water.
- Taste, add sugar as needed, and blend (I have never added sugar).
- Put the mixture back into the pot over low heat and stir with a wooden spatula until it thickens a bit.
- Add the chestnuts and salt, stir it a bit more and it's ready. It hardens when it cools, so turn off the heat when it still seems a bit loose.
- If it gets stiff while stirring, add some of the cooking water to adjust.
Kuri Kinton is a traditional Japanese New Year's food (osechi) made from sweet potato and chestnuts. Each osechi dish has a symbolic meaning, and Japanese often return to their hometowns and gather to have osechi on New Year's Day. Kuri kinton is a sweeter osechi ryori dish, made by combining mashed satsuma imo (Japanese sweet potatoes) with candied chestnuts. Once made, the dish has a distinct golden yellow colour, which symbolises wealth, prosperity, and good luck. This makes kuri kinton a particularly important New.
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