Kuri Kinton (Candied Chestnuts with Sweet Potatoes) | JustOneCookbook.com

Kuri Kinton (Candied Chestnuts with Sweet Potatoes)

Course: Appetizer, Side Dish
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Author: Nami
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Ingredients

  • 1.1 lb Japanese sweet potato (Satsumaimo) (1.1 lb = 500 g)
  • 1 jar Kuri Kanroni (Chestnuts in Heavy Syrup) (Marrons Glacés)
  • 1/2 cup sugar
  • 1/2 tsp salt (kosher or sea salt; use half if using table salt)
  • 3 Tbsp syrup from Kuri Kanroni
  • 1 Tbsp mirin
  • 2 Kuchinashi no mi (dried gardenia pods) (optional, see Notes)

Instructions

  1. Gather all the ingredients.

    Kuri Kinton Ingredients
  2. Wash and peel the sweet potatoes.
    Kuri Kinton 1
  3. Slice the sweet potatoes into 1/2 inch pieces (so that it will be cooked equally)and soak in water for 1 hour.
    Kuri Kinton 2
  4. Rinse the sweet potatoes.
    Kuri Kinton 3
  5. Put the sweet potatoes in a pot and pour water just enough to cover them.
    Kuri Kinton 4
  6. Bring the water to a boil on high heat and once boiling, lower the heat to medium.
    Kuri Kinton 5
  7. Cook the sweet potatoes about 15-20 minutes, or until the skewer goes through smoothly.
    Kuri Kinton 6
  8. Reserve about 1/2 cup of the water and drain completely.
    Kuri Kinton 7
  9. Mash the boiled sweet potatoes through the strainer/sieve with a spatula to remove fiber and lumps. If necessary you can add a little bit of cooking liquid here.
    Kuri Kinton 8
  10. Put the mashed sweet potatoes back into the pot. Add sugar, salt, and syrup and mix well.
    Kuri Kinton 9
  11. Put the pot back on the stove and cook over low heat, stirring constantly. Add the cooking liquid as needed (I didn't need to add but it depends on how much syrup you added in previous step). Add mirin if you want to add more sweetness (I added about 1 Tbsp.).
    Kuri Kinton 10
  12. Add the chestnuts and cook for 3-5 minutes or until heated through.
    Kuri Kinton 11
  13. Remove Kuri Kinton into an airtight container and let it cool. Serve at room temperature. Store in the refrigerator and consume in 3-4 days.
    Kuri Kinton 12

Recipe Notes

Kuchinashi no mi (dried gardenia pods): This give a sunshine yellow color when simmering sweet potatoes. They are used to naturally color “takuan” radish pickles, noodles, and other foods. If you can find them, crack in half and wrap in a cheese cloth to cook with sweet potatoes.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.