Welcome to the first event of 2022 for our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge.
This month, we are sharing Japanese recipes, here's the #EattheWorld line-up...
- Amy’s Cooking Adventures: Yoshinoya Beef Bowl (Gyudon)
- A Day in the Life on the Farm: Japanese Rice
- Culinary Adventures with Camilla: Kuri Kinton (Candied Chestnuts and Sweet Potatoes)
- Cultureatz: Ramen Burger with Honey Teriyaki Sauce
- Kitchen Frau: Chawanmushi (Steamed Savoury Egg Custard)
- Sugarlovespices: Dorayaki with Chocolate Hazelnut Spread
- Sneha’s Recipe: Vegetarian Omurice /Japanese Fried Rice Omelette
- Pandemonium Noshery: Ginger Pork Stir Fry
Other Culinary Cam Creations
Looking back through my posts, we have shared several Japanese recipes before. You can go to my recipes for Sakana No Misoyaki (Grilled Miso-Marinated Fish), photographed above.
Tamagoyaki (Japanese Rolled Omelet), photographed above
Karaage (Japanese Fried Chicken), photographed above. But the recipe I am sharing is one that we made for a Japanese New Year's meal.
Candied Chestnuts and Sweet Potatoes
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.
- 1 pound chestnuts
- water, as needed
- 1 cup water
- 1 cup organic granulated sugar
- 2 large organic sweet potatoes
- water, as needed
- 1 Tablespoon mirin
- 1/2 teaspoon candying liquid from the chestnuts
- freshly ground salt to taste
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 chestnuts. Ours took about 60 minutes.
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.
That's a wrap for this month's #EattheWorld. Stay tuned for our next tabletop adventure.
You know we love Asian food around here. Can't wait to try these recipes.ReplyDelete
These is a delightful recipe and one I did not know! Love chestnuts and sweet potatoes!ReplyDelete
I love chestnuts and I can imagine how nicely they'd combine with the sweet potatoes for a knock-out dish with great flavour and texture.ReplyDelete
That's looks so delicious, I've never worked with chestnuts and you make them look so delicious.ReplyDelete