Easy Kuri Kinton Recipe

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Ingredients

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2 Japanese sweet potatoes 1 cup Kuchinashi no mi (Gardenia fruit, often used for yellow coloring) Sugar (to taste) Pinch of salt 2 tablespoons Mirin 2 tablespoons Honey 1 cup Kuri no kanroni (boiled chestnuts in syrup)

1

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Prepare Sweet Potatoes: Peel and cut Japanese sweet potatoes into chunks.

2

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Steam or Boil Sweet Potatoes: Steam or boil the sweet potato chunks until they are soft and easily mashable.

3

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Mash Sweet Potatoes: Mash the cooked sweet potatoes in a bowl until you achieve a smooth consistency.

4

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Coloring with Kuchinashi no mi: If using Kuchinashi no mi for color, extract the juice and add it to the mashed sweet potatoes. Mix well.