Kurikinton (Japanese Sweet Potatoes and Candied Chestnuts)
Updated Jan. 5, 2024
- Total Time
- 1 hour 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound satsumaimo (Japanese white sweet potatoes)
- 1tablespoon kuchinashi (gardenia pods), wrapped in cheesecloth, or a pinch of saffron threads
- 1(200-gram) jar Japanese candied chestnuts in syrup
- 1tablespoon mirin
- Salt
Nutritional analysis per serving (6 servings)
135 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 2 grams protein; 260 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the potatoes and soak them in cold water to cover for 10 minutes to remove excess starch.
- Step 2
In a medium saucepan, cover the potatoes with fresh water and add the kuchinashi sachet. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are cooked through, about 50 minutes. Add more water to the saucepan as necessary to keep the potatoes submerged (otherwise, they may darken). When the potatoes are done, cut into large chunks.
- Step 3
Drain the chestnuts, reserving the syrup.
- Step 4
Puree the potatoes using a food mill or a ricer set over a bowl or mash by hand. Stir in the mirin and 1½ tablespoons of the chestnut syrup and season to taste with salt. Stir in some of the chestnuts. Transfer to a beautiful bowl and serve at room temperature, with the remaining chestnuts on top.
Private Notes
Comments
the golden things in the photo are peeled Japanese sweet potatoes that were simmered with gardenia pods, and the surrounding mash is made with the candied chestnuts
@Katie Did you read the instructions? You have it mixed up. Step 4 PURÉE THE POTATOES using a food mill or a ricer set over a bowl or mash by hand. Stir in the mirin and 1½ tablespoons of the chestnut syrup and season to taste with salt. Stir in some of the chestnuts. Transfer to a beautiful bowl and SERVE at room temperature, WITH THE REMAINING CHESTNUTS ON TOP.
nevermind, I was wrong, those are the Japanese-style marrons glacé chestnuts!
Gardenia pods are a bit confusing. I have a gardenia bush but what do I do with it? What part of the flower/pod is used and how do you clean it?
You want to use dried gardenia pods (the fruit part). I just purchase it & am not able to tell you how to prepare from fresh, but it is the fruit part that is dried & hard. You'd normally crack them & then wrap in cheesecloth, just to create a brighter, yellow color.
I found the candied chestnuts at our local Japanese grocery, but could only find a giant yam, so I cut it into chunks before boiling, to avoid having to boil it for hours. It tasted delicious!
Where can you buy the jars of Japanese candied chestnuts? Nothing on Amazon…?
I can't find them either- is it ok to use mason glace?
They're available at japanese (and some other asian) markets. It's called "kuri kanroni" in Japanese. You can use marrons glacés but will need the soaked/sugar syrup too. I'm not sure if this link will post but this is an example: (brand is Shirakiku, "kuri kanroni") https://shop.nijiya.com/products/shirakiku-kuri-kanroni