Kuri kinton is mashed sweet potato with sweet chestnuts (kuri). It’s one of Japanese New Year’s food (osechi). Its golden yellow color symbolizes prosperity.
- 1 lb. satsumaimo (sweet potatoes), peeled and cut into 1 inch thick slices
- 1 jar of simmered sweet chestnuts in syrup (8-12 pieces of chestnuts)
- 1 1/2 cup sugar
- 1 Tbsp mirin
- 2 kuchinashi-no-mi (Cape jasmine seeds)
Soak satsumaimo slices in water for about 15 minutes and drain. Wrap crushed kuchinashi-no-mi in a sheet of gauze. Put water, satsumaimo, and kuchinashi-no-mi in a deep pot and bring to a boil. Turn down the heat to medium and simmer until satsumaimo is softened. Drain and remove kushinashi-no-mi. Mash satsumaimo and add 3/4 cup of sugar and mix well. Strain the mashed satsumaimo and put it back in the pot. Add 3/4 cup of sugar, mirin, 1/4 cup of syrup in the mashed satsumaimo. Stir well on low heat until smooth. Add chestnuts and simmer for a few minutes.