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Kuri Kinton (Sweet Potato and Chestnut Mash)
Serves 4–6 · About 40 min
A sweet osechi (New Year's) dish: boiled and mashed sweet potato, cooked down with candied chestnuts and their syrup.
① Cut the sweet potato→② Boil→③ Mash→④ Cook down in a pot→⑤ Mix in the chestnuts
What to buy
Vegetables
Canned & jarred goods
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How to make it
1
Cut the sweet potatoes and soak in water
- Wash the sweet potatoes and cut into 2 cm thick rounds on a cutting board
- Put each round cut side down on the cutting board and cut off the skin thickly (down to the ring just inside the skin). Leaving only the yellow part gives a nice color
- Soak the cut sweet potatoes in a bowl of water for 10 min. Change the water once
How to tell it's doneNo purple or green skin is left around the cut edges. They are drained in a colander.
2
Boil until soft
- Put the sweet potatoes in a pot, add enough water to cover (about 800 ml), and put on medium heat
- When it boils, turn the heat down a little so it does not boil over, and boil about 15 min
How to tell it's doneA bamboo skewer (or chopsticks) goes in easily when you poke the biggest piece.
3
Mash while hot
- Drain in a colander and move to a bowl while hot
- Mash with a masher (or a fork or wooden spatula) until there are no lumps
How to tell it's doneYou can't see any bits of sweet potato in the bowl, and it is smooth all over.
Be carefulWhen it cools it gets hard and is difficult to mash. Mash right after boiling. It is hot, so be careful not to burn yourself.
4
Put back in the pot and cook down
- Put the mashed sweet potato in the pot and add 4 tbsp syrup from the chestnut jar, 3 tbsp sugar, 2 tbsp mirin and a pinch of salt
- Put on low heat and keep stirring from the bottom of the pot with a wooden spatula
How to tell it's doneWhen you run the spatula across the bottom of the pot, a line stays and does not close right away. It is shiny all over.
Be carefulIt may bubble and splatter. Keep the heat on low. It gets a little firmer as it cools, so stop while it is still on the soft side.
5
Mix in the chestnuts
- Add all the chestnuts and mix gently so you don't crush them. You can cut big chestnuts in half on a cutting board before adding
- Turn off the heat, move to a tray or bowl and let cool
- When cool, put in a storage container and keep in the fridge. Eat within about 3–4 days
ReadyYou can see chestnuts in the shiny yellow sweet potato.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The color is dullThe skin was peeled too thinly in step 1, or it was not soaked in water. Next time, peel the skin thickly and soak 10 min.
It is dry and crumblyIt was not cooked down long enough in step 4, or there is not enough moisture. Add syrup or water 1 tbsp at a time and cook it down again on low heat.
It got hard when it cooledIt was cooked down too much in step 4. Add 1 tbsp syrup or water and stir on low heat until soft.
It is not sweet enoughAdd sugar 1 tsp at a time and melt it in on low heat. Taste each time.
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