Step-by-Step Guide to Make Homemade Simple Chestnut Kinton with 2 Ingredients

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, simple chestnut kinton with 2 ingredients. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Simple Chestnut Kinton with 2 Ingredients is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Simple Chestnut Kinton with 2 Ingredients is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have simple chestnut kinton with 2 ingredients using 2 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Simple Chestnut Kinton with 2 Ingredients:

1. Take 1 piece about 490 grams Sweet potatoes (kintoki potatoes)
2. Make ready 1 small can Sweet chestnuts in syrup

Instructions to make Simple Chestnut Kinton with 2 Ingredients:

1. These are the ingredients. There's no need to use any sugar or mirin.
2. Cut the kintoki potatoes into 1cm thick rounds, and thickly peel the skins along the yellow line of the flesh.
3. This is how they should look like after peeling. Use the leftover skin to make tempura kinpira. The potatoes should now weight about 300 g (approximate is fine).
4. Submerge the potato rounds in water and boil over medium heat until the water evaporates and the potatoes start to crack. Make sure not to burn them.
5. After they have softened, strain, mash with a pestle, and stir with a rubber spatula until smooth.
6. Although it takes time and effort, strain it through a fine sieve while it is still hot. You could also use a regular sieve, if you don't have a fine one. Use a rubber spatula to strain it into a fine paste.
7. Place the candied chestnuts directly into the syrup, and gently stir so as not to crush them. Oh…and adding the syrup from the chestnuts first will help prevent the chestnuts from becoming crushed. Once the syrup is well incorporated and the paste is shiny, it is done.

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