Simple Way to Make Speedy Our Family Version of Kuri Kinton (sweet potato puree with chestnuts) for Osechi
Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Any-night-of-the-week Our Family Version of Kuri Kinton (sweet potato puree with chestnuts) for Osechi. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Our Family Version of Kuri Kinton (sweet potato puree with chestnuts) for Osechi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Our Family Version of Kuri Kinton (sweet potato puree with chestnuts) for Osechi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must prepare a few components. You can cook Our Family Version of Kuri Kinton (sweet potato puree with chestnuts) for Osechi using 9 ingredients and 9 steps. Here is how you cook that.
If I have any leftovers, I bake a cake and use this as a Mont Blanc style cream on top.
In step 1, if you don't add any chestnut in sweet syrup paste, it will be regular kuri kinton.
Please adjust the sugar to suit your taste.
If you cook the puree down too much, it's going to get hard when it cools, so make sure not to do that.
You do not have to add in the mirin and the sugar syrup. Recipe by ko-ko
Ingredients and spices that need to be Get to make Our Family Version of Kuri Kinton (sweet potato puree with chestnuts) for Osechi:
- 200 grams Chestnuts in sugar syrup
- 200 grams Syrup from the chestnuts
- 200 grams Sweet potato
- 2 packs Dried Gardenia seeds (for the yellow color)
- 2 tbsp ●Water
- 30 grams ●Sugar
- 2 tsp ●Starch based sweet syrup (sugar syrup)
- 2 tsp ●Mirin
- 1 pinch Salt
Instructions to make Our Family Version of Kuri Kinton (sweet potato puree with chestnuts) for Osechi
- Take 100g of the chestnuts in syrup and 100g of the syrup itself, and puree into a paste in a food mill, blender or food processor.
- Peel the sweet potatoes and slice into rounds. Soak in water to remove any bitterness. If you have little more sweet potato than the amount in the recipe, it's not a problem.
- Put the soaked drained sweet potato into a pot with water to cover. Add the gardenia seeds, and boil until the sweet potato is tender.
- Drain step 3 in a sieve. Remove the dried gardenia seeds, and pass the sweet potato through a sieve to puree.
- Put the sweet potato puree into a pan, and add 100g of the chestnut syrup and the ● ingredients. Start heating over low heat.
- Cook the puree down till it thickens. Sprinkle in the salt to finish, and take the pan off the heat.
- Add the chestnut paste from step 1 into the step 6 puree and mix. If it's still too soft, heat it back up for a bit more.
- Optionally add about 100 g of whole chestnuts in syrup, and the kuri kinton is finished.
- Mix the leftover kuri kinto with whipped cream to make a delicious chestnut cream. Use on Mont Blanc cakes and more.
While that is by no means the end all be guide to cooking quick and easy lunches it's good food for thought. The expectation is that will get your own creative juices flowing so that you could prepare excellent lunches for the family without needing to perform too much heavy cooking at the practice.
So that's going to wrap this up for this exceptional food Steps to Make Quick Our Family Version of Kuri Kinton (sweet potato puree with chestnuts) for Osechi. Thanks so much for your time. I am confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!