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Kuri Kinton (Candied Chestnuts and Sweet Potatoes) for Osechi Ryori #Sponsored

  This is a sponsored post written by me on behalf of The Quail & Olive.
Complimentary product was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own. 

Kuri kinton (栗きんとん) literary translates to 'chestnut gold mash' and symbolizes wealth. Including it as  part of a New Year meal is said to ensure good luck and prosperity for the coming year. You can see it in the platter above, between the shrimp and the lotus rootlets.

First you have to cook and candy the chestnuts. Thankfully I was still able to find some at the market; and I like to roast them in the oven. Super simple.


Also, while the original version calls for mirin, which is a Japanese sweet-savory rice cooking wine, I like using the Winter Ambrosia Vinegar from The Quail & Olive.* First, I'm a huge proponent of using what you have in your kitchen; but, second, I find the vinegar has similar sweet and savory qualities since it's made with organic apples and pears.


Ingredients

Candied Chestnuts
  • 1 pound chestnuts
  • water, as needed
  • 1 cup water
  • 1 cup organic granulated sugar

Kuri Kinton
  • 2 large organic sweet potatoes
  • water, as needed
  • 1 Tablespoon Winter Ambrosia Vinegar from The Quail & Olive or you can use mirin
  • 1/2 teaspoon candying liquid from the chestnuts
  • freshly ground salt to taste

Procedure

Candied Chestnuts
Preheat the oven to 425 degrees Fahrenheit. 

Place your chestnuts on a cutting board, flat side down. Using a sharp knife to score across the middle.  Be sure to cut all the way to the nut itself as that will help you peel them later. Put the scored nuts in a sauce pan and cover them with water. Bring to pot to a boil and simmer for 5 minutes. Drain the nuts and place them on a baking sheet with the score facing up.

Roast for 20 minutes. Remove the sheet from the oven and place a kitchen towel over the top to let them continue to steam. Once they are cool enough to handle, peel away the outside and set aside.


Create a simple syrup by bringing the water and sugar to a simmer and cooking till the syrup thickens slightly. Place the peeled chestnuts and simple syrup in the flat-bottom pan and bring to a boil. Reduce heat and simmer until the syrup is thickened and sticking to the chestnus. Ours took about 60 minutes.

Kuri Kinton
Peel sweet potatoes and cut them into coins or cubes. Place them in a saucepan and cover them with water. Bring to a boil, then reduce the heat and simmer until easily mashed with a fork, approximately 20 minutes.

Drain the sweet potatoes. Place the sweet potatoes in a medium mixing bowl. Add in vinegar and candying liquid. Use a potato masher or wooden spoon to mash the potatoes to a smooth, even consistency.

Season to taste with salt. To serve, spoon the mashed sweet potatoes onto your serving platter. Press a few candied chestnuts into the sweet potatoes. Serve at room temperature.


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*Disclosure: I receive compensation in the form of complimentary products for recipe development 
and generating social media traction. All opinions are my own.

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