Mrs. SHIRAISHI’s “KURIKINTON” New Year’s foods in Japan 白石家の栗きんとんの作り方

Mrs. SHIRAISHI’s “KURIKINTON” New Year’s foods in Japan 白石家の栗きんとんの作り方

And there, “KURIKINTON” is done.
(Mashed sweet potatoes with sweetened chestnuts) Please eat up! Hello, everyone.
This is Mie SHIRAISHI. Today,
we are going to make a “KURIKINTON” in New Year’s dishes. KURIKINTON is a good luck charm
to increase your economic fortune. So, make it golden color like real gold. The ingredients are here. It’s unhusked sweet potatoes 18oz(500g). Candied chestnuts, we use chestnut syrup too. Sugar, glutinous starch syrup, Mirin(sweet-sake), salt. Dried gardenia pods for making the potato’s color beautiful. Let’s get to it! First,
cut the sweet potato. Wash them clean. Cut both ends. Cut into 1/2-inch thick rounds. Strip the outside thickly like this. In doing so, the sweet potatoes become a beautiful color. Immerse them in water quickly. In doing so, eliminate the bitterness. Strip the rest thickly in the same way Next,
cut the candied chestnuts. Separate the candied chestnuts from the syrup. Set the chestnut syrup aside for future use.
Don’t throw away. Cut the candied chestnuts to make easy to eat. Next,
boil the sweet potatoes. Change the water several times
when the water becames cloudy like this. Boil them to remove the harsh taste. Add them to cold water. Adjust the water just enough to cover. Turn on gas and wait until boiling. It’s have been boiling. Discard the liquid and remove the harsh taste scum. Put them back in the pot. Add water just enough to cover. Add the dried gardenia pods. Break them to extract beautiful color. Bag them like this. When they are broken, add to the pot. It’s extracting yellow color from the gardenia pods. Keep them in the hot water. Keep the high heat until boiling,
and then adjust to medium heat until the sweet potatoes get tender. Remove the gardenia pods not to colored yellow hard. Keep them boiling. When they have gotten tender like this,
add the sugar. Boil down until the soup becomes thick It’s getting down. Mash them with the spatula. Strain them with a mesh. Don’t suffer burns. Strain them against the mesh pattern. In doing so, they become a smooth texture. This is a good luck charm in New Year,
so we should make it beautiful. Strain them while hot. If it become cool, it’s hard to strain. Turn over the strain mesh. Remove them like this. The smooth and beautiful potato paste is done. Next,
Put the paste back in the pot. Turn on the gas. Season them to taste. Pour the chestnut syrup little by little. Today, we are using the glutinous starch syrup, too. You can use only chestnut syrup for adding the sweetness. Adjust the sweetness to your taste. Add a pitch of salt. And then, simmer them for a while. Try a taste of them. If you want more sweetness,
add more syrups. I think it tastes good. Finally, Add the Mirin (sweet sake) to get gloss up. Add the candied chestnuts. Mix them not to break. Here, it’s ready. Turn off the gas. Place up them to a dish. I have readied a typical plate in New Year’s dishes. Place the big candied chestnut on the top. Finally,
Place a Chloranthus glaber and a Nandina leef. It’s done. And there, “KURIKINTON” is done. Please eat up!

The Shiraishi’s “KURIKINTON” recipe. This is a New Year’s food in Japan

18oz or 500g sweet potato (use 300g)
10 candied chestnuts
2/5U.S.cup or 100ml chestnut syrup
2 dried gardenia pods
2/5 U.S.cup or 60g sugar
2tbsps glutinous starch syrup
2tbsps MIRIN(Japanese sweet cooking sake)
1/5tsp salt

白石家の栗きんとん
さつまいも　500g(使う量は300g)
栗の甘露煮　10個
甘露煮のシロップ　1/2JPcup(100ml)
くちなしの実　2個
砂糖　1/2JPcup (60g)
水あめ　大さじ2杯
みりん　大さじ2杯
塩　小さじ1/5杯

■Background music■
crumu “promenade”
“curumu” is a healing music band in Japan.
buy:http://www.sazy.jp/pc/cd/
http://www.youtube.com/watch?v=TMz-ZJjy_Yw
Composition:Rei EGASHIRA
Violin:Dan NAKANISHI
Piano:Rei EGASHIRA
official site
http://curumu.main.jp
http://nakanishi-dan.com/