Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, our family version of kuri kinton (sweet potato puree with chestnuts) for osechi. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Our Family Version of Kuri Kinton (sweet potato puree with chestnuts) for Osechi is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Our Family Version of Kuri Kinton (sweet potato puree with chestnuts) for Osechi is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. 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 can achieve it.

The ingredients needed to make Our Family Version of Kuri Kinton (sweet potato puree with chestnuts) for Osechi:

1. Prepare 200 grams Chestnuts in sugar syrup
2. Prepare 200 grams Syrup from the chestnuts
3. Take 200 grams Sweet potato
4. Prepare 2 packs Dried Gardenia seeds (for the yellow color)
5. Prepare 2 tbsp ●Water
6. Take 30 grams ●Sugar
7. Get 2 tsp ●Starch based sweet syrup (sugar syrup)
8. Take 2 tsp ●Mirin
9. Get 1 pinch Salt

Instructions to make Our Family Version of Kuri Kinton (sweet potato puree with chestnuts) for Osechi:

1. 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.
2. 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.
3. 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.
4. Drain step 3 in a sieve. Remove the dried gardenia seeds, and pass the sweet potato through a sieve to puree.
5. Put the sweet potato puree into a pan, and add 100g of the chestnut syrup and the ● ingredients. Start heating over low heat.
6. Cook the puree down till it thickens. Sprinkle in the salt to finish, and take the pan off the heat.
7. 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.
8. Optionally add about 100 g of whole chestnuts in syrup, and the kuri kinton is finished.
9. Mix the leftover kuri kinto with whipped cream to make a delicious chestnut cream. Use on Mont Blanc cakes and more.
10. Ready to serve and ENJOY!

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