Easy Osechi Microwaved Kuri Kinton (Chestnut Paste)
cookpad.japan @cookpad_jp
I wanted to make kuri kinton in the microwave.
You can also use plastic wrap to squeeze the paste to create pretty shapes!
This recipe is based on a recipe from Shoko Murakami, a pioneer of microwave cooking in Japan. Recipe by Sakuragainoomoide
Easy Osechi Microwaved Kuri Kinton (Chestnut Paste)
I wanted to make kuri kinton in the microwave.
You can also use plastic wrap to squeeze the paste to create pretty shapes!
This recipe is based on a recipe from Shoko Murakami, a pioneer of microwave cooking in Japan. Recipe by Sakuragainoomoide
Cooking Instructions
- 1
Peel the sweet potato thickly with a vegetable peeler until all parts are a nice even color (until imperfections are removed). Cut into 2cm cubes.
- 2
Place in a microwave-safe bowl, and soak in water. Cut the candied chestnuts in half.
- 3
Gently rinse the sweet potatoes and drain. Add salt and hot water, cover lightly with plastic wrap, and microwave at 600W for 7-8 minutes.
- 4
Test the sweet potatoes with a toothpick. If it can be inserted easily, drain the hot water. Gently mash the sweet potatoes with a pestle or rolling pin.
- 5
Add the sugar and syrup from the chestnuts, and gently stir the mixture with a rolling pin.
- 6
Add the chestnuts and microwave uncovered at 600W for 4 minutes.
- 7
Gently combine until even. Heat again in the microwave at 600W for 3 1/2-4 minutes, and it's done.
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