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We hope you got benefit from reading it, now let’s go back to easy chestnut kinton for osechi recipe. You can have easy chestnut kinton for osechi using 8 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Easy Chestnut Kinton For Osechi:
- Get of Sweet potato.
- Use of Candied chestnuts.
- Provide of Chestnut syrup.
- Get of Sugar.
- Provide of Mirin.
- Use of Cooking broth.
- Take of Salt.
- Get of Dried gardenia fruit.
Instructions to make Easy Chestnut Kinton For Osechi:
- Thickly peel the sweet potatoes, cut them into 2 cm thick round slices, and leave them to soak in water for 10 minutes..
- Add the sweet potato and dried gardenia fruit to a saucepan and boil them until soft. When the potatoes are soft, remove the gardenia fruit from the pan..
- Drain the potatoes and then add them to a food processor along with the specified amount of cooking broth, and half of the chestnut syrup. Blend the mixture until smooth..
- Transfer the mixture to a saucepan and add the rest of the chestnut syrup, the mirin, and the sugar. Mix the contents of the pan together on low heat for 2-3 minutes. Then add in the salt and the candied chestnuts and let the mixture simmer for 2 minutes..
- For Step 2, cut the gardenia fruit in half and wrap in gauze before boiling them with the sweet potatoes..
- Set aside a generous portion of the cooking water (broth) for Step 4. If the kinton paste is too firm, you can use it to soften it up. Please also adjust the amount of sugar to your own taste..
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It is a part of Osechi Ryori, the traditional Japanese new. This video will show you how to make Kuri Kinton, sweet chestnuts mixed in mashed sweet potatoes. It is a part of Osechi Ryori, the traditional Japanese new year feast. There are a lot of kinds of dishes for Osechi Ryori, and Kuri Kinton is one of the most popular dishes for kids as it is sweet like a dessert. Traditional osechi ryori dishes are served in beautifully ornate "jubako" or multi-tiered lacquered serving boxes, similar to a bento, yet much fancier.
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