Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, our family version of kuri kinton (sweet potato puree with chestnuts) for osechi. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Our Family Version of Kuri Kinton (sweet potato puree with chestnuts) for Osechi is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Our Family Version of Kuri Kinton (sweet potato puree with chestnuts) for Osechi is something that I’ve loved my whole life.

To get started with this recipe, we must 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 that.

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

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

Steps 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!

So that’s going to wrap it up with this special food our family version of kuri kinton (sweet potato puree with chestnuts) for osechi recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!