I absolutely love this recipe because it elevates the humble sweet potato and chestnut duo into a cozy, flavor-packed dish that’s both comforting and sophisticated. Plus, it’s the perfect balance of sweet and savory, making it an irresistible staple for any winter gathering or just a cozy night in.
Kuri Kinton is an amazing Japanese dish that combines the richness of 500 g of Japanese sweet potatoes (Satsumaimo) with 200 g of roasted and peeled chestnuts. The deliciousness of 4 tablespoons of sugar, with the subtle, not-at-all-obtrusive notes of mirin and sake, makes for a harmonious flavor.
It’s as if a bow were tied around the sweet potatoes and chestnuts. Using a 2004-style umami-enhancer in the form of soy sauce and a pinch of salt makes for a delightful side dish.
Kuri Kinton is a dish you will want to serve for special occasions, what the Japanese call “osechi-ryori.”
Ingredients
Satsumaimo (Japanese sweet potatoes): abundant in fiber and antioxidants, and with a flavor that is naturally sweet.
Chestnuts: Low in fat; gives off a slightly sweet, nutty aroma; and offers vitamins and carbohydrates in a form that’s distinct from other nuts.
Sugar: Contributes to sweetness and flavor enhancement; essential for preparing candy.
Rice wine, sweet and mild, is used to balance flavors.
Soy Sauce: Provides umami depth; balances sweetness with savory notes.
Rice wine, fermented: Sake; gives a small amount of background depth and aroma.
Sodium chloride: Boosts all-around deliciousness; foundational to equilibrium.
Ingredient Quantities
- 500g Japanese sweet potatoes (Satsumaimo)
- 200g chestnuts (roasted and peeled)
- 4 tablespoons sugar
- 1 to 2 tablespoons mirin
- 1 to 2 tablespoons soy sauce
- 1 tablespoon sake
- Pinch of salt
- Optional: Sweet syrup from canned chestnuts or tinned dainagon azuki beans
Instructions
1. Remove the skin from the Japanese sweet potatoes (Satsumaimo) and chop them into hearty rounds or half moons.
2. Put the sweet potatoes in a saucepan and cover them with water. Add a little salt (if desired—this is optional) and bring the pot to a boil. Once boiling, turn the heat down and cook the potatoes at a strong simmer until they are soft and easily pierced with a fork, around 15–20 minutes.
3. As you boil the potatoes, set aside the chestnuts that you have roasted and peeled. If you are using canned chestnuts, be sure to drain them thoroughly.
4. The sweet potatoes that have been cooked should be allowed to drain and then they are to be returned to the pot. They are to be mashed and not just until they reach the smooth stage but also to a stage beyond that, where they hold no lumps and could almost be used as a spread.
5. Combine the sugar, mirin, soy sauce, and sake with the sweet potatoes in a mixing bowl. Add to the mixing bowl the sweet syrup from canned chestnuts or tinned dainagon azuki beans, if you’re using them. Adjust the taste with more mirin or soy sauce if you need to.
6. Put the pot on a low fire and keep mashing and stirring the contents until the ingredients are well blended and only slightly thickened—about 5-10 minutes. Don’t let it burn.
7. Carefully combine the chestnuts with the sweet potato mash. Make certain that the chestnuts are evenly distributed throughout the mixture but have not been damaged during the folding process.
8. Let the kuri kinton simmer on low heat for another 2-3 minutes so that the flavors meld.
9. If needed, taste and adjust, adding more sugar, mirin, or soy sauce as per your preference.
10. Once delighted with the flavor, take the dish off the heat and let it cool a bit before moving it to a serving dish. This is best served warm or at room temperature; it would be a delightful accompaniment to a New Year’s feast or, really, any number of meals you might serve in the chilly season.
Equipment Needed
1. Vegetable peeler
2. Chef’s knife
3. Cutting board
4. Saucepan
5. Fork (for testing softness)
6. Colander or strainer
7. Potato masher
8. Mixing bowl
9. Wooden spoon or spatula
10. Measuring spoons
11. Serving dish
FAQ
- What are Japanese sweet potatoes (Satsumaimo)?
- Can I use canned chestnuts instead of fresh ones?Certainly, using canned chestnuts is a feasible alternative. Just ensure they are peeled and unsweetened.
- What is mirin and can I substitute it? Mirin is a sweet Japanese rice wine used in cooking. If unavailable, you can substitute it with a mixture of sake and sugar or a sweet cooking wine.
- Is the sake necessary in the recipe?The flavor of sake may be subtle, but it adds a nice touch—if you want, though, you can leave it out entirely. Here are some alternatives that will work just as well.
- How do I make the dish vegetarian or vegan?Ensure that you use a vegetarian-safe soy sauce and do not have any animal-based ingredients in the dish. The remainder of the ingredients in this dish are plant-based.
- Can I use other types of sweet potatoes?Certainly, you can replace them with other kinds, but the texture and sweetness might differ.
- How can I store leftovers?Leftover food can be kept safely in the refrigerator for up to three days. When you are ready to eat the leftover food, reheat it. Use gentle heat to warm the food, and try to serve it in the same ways you would have served the food when it was first made.
Substitutions and Variations
Satsumaimo, or Japanese sweet potatoes, can be replaced in recipes with common sweet potatoes or yams. When doing so, you won’t lose anything in terms of texture or sweetness.
If you cannot find mirin, combine sugar and rice vinegar to make a substitute.
Tamari can be used as a gluten-free alternative to soy sauce.
Sake: You can substitute dry white wine or vermouth for sake.
Pro Tips
1. Choose the Right Sweet Potatoes: Opt for Japanese sweet potatoes with a reddish-pink skin and light yellow flesh, as they are sweeter and have a better texture for mashing.
2. Roasting Chestnuts: If you’re roasting chestnuts yourself, make sure to score them with a cross before roasting for easier peeling. This also enhances the flavor, adding a nice nuttiness to the finished dish.
3. Fine Mashing Technique: Use a potato ricer or food mill for extra fine and lump-free mashing. This will give your kuri kinton a smoother, more appealing texture.
4. Flavor Balance: Taste the mixture frequently while cooking. The sweetness and saltiness can vary significantly based on personal preference, so adjust the sugar, soy sauce, and mirin in small increments.
5. Gentle Mixing: When folding in the chestnuts, use a spatula and employ a gentle folding technique to prevent them from breaking apart, ensuring an even distribution while maintaining the texture contrast.
Kuri Kinton Candied Chestnuts With Sweet Potatoes Recipe
My favorite Kuri Kinton Candied Chestnuts With Sweet Potatoes Recipe
Equipment Needed:
1. Vegetable peeler
2. Chef’s knife
3. Cutting board
4. Saucepan
5. Fork (for testing softness)
6. Colander or strainer
7. Potato masher
8. Mixing bowl
9. Wooden spoon or spatula
10. Measuring spoons
11. Serving dish
Ingredients:
- 500g Japanese sweet potatoes (Satsumaimo)
- 200g chestnuts (roasted and peeled)
- 4 tablespoons sugar
- 1 to 2 tablespoons mirin
- 1 to 2 tablespoons soy sauce
- 1 tablespoon sake
- Pinch of salt
- Optional: Sweet syrup from canned chestnuts or tinned dainagon azuki beans
Instructions:
1. Remove the skin from the Japanese sweet potatoes (Satsumaimo) and chop them into hearty rounds or half moons.
2. Put the sweet potatoes in a saucepan and cover them with water. Add a little salt (if desired—this is optional) and bring the pot to a boil. Once boiling, turn the heat down and cook the potatoes at a strong simmer until they are soft and easily pierced with a fork, around 15–20 minutes.
3. As you boil the potatoes, set aside the chestnuts that you have roasted and peeled. If you are using canned chestnuts, be sure to drain them thoroughly.
4. The sweet potatoes that have been cooked should be allowed to drain and then they are to be returned to the pot. They are to be mashed and not just until they reach the smooth stage but also to a stage beyond that, where they hold no lumps and could almost be used as a spread.
5. Combine the sugar, mirin, soy sauce, and sake with the sweet potatoes in a mixing bowl. Add to the mixing bowl the sweet syrup from canned chestnuts or tinned dainagon azuki beans, if you’re using them. Adjust the taste with more mirin or soy sauce if you need to.
6. Put the pot on a low fire and keep mashing and stirring the contents until the ingredients are well blended and only slightly thickened—about 5-10 minutes. Don’t let it burn.
7. Carefully combine the chestnuts with the sweet potato mash. Make certain that the chestnuts are evenly distributed throughout the mixture but have not been damaged during the folding process.
8. Let the kuri kinton simmer on low heat for another 2-3 minutes so that the flavors meld.
9. If needed, taste and adjust, adding more sugar, mirin, or soy sauce as per your preference.
10. Once delighted with the flavor, take the dish off the heat and let it cool a bit before moving it to a serving dish. This is best served warm or at room temperature; it would be a delightful accompaniment to a New Year’s feast or, really, any number of meals you might serve in the chilly season.
