Mashed Japanese Yam with Chestnuts (Kuri Kinton)
Cook time:
Total time:
Serves: 4
- 2 small or 1 large Japanese yams
- 10-12 small or 5-6 large chestnuts
- 1 dried gardenia fruit (kuchinashi)
- 8 oz. water
- 2-3 tablespoons rice syrup
- 2-3 tablespoons sugar
- Bake Japanese yams until they become very soft. See how to bake Japanese yams here.
- Boil chestnuts. See how to boil chestnuts here.
- Boil dried gardenia fruit in water for a few minutes
- While baked yams are hot, mash them.
- Run mashed yam through a mesh sifter while it's still warm
- Put mashed yam in a post and heat it over medium heat. Add liquid from Gardenia fruit and sweetener to your taste.
- Stir chestnuts into pot and mix gently. Remove from the heat.
Recipe by Asian Vegan & Beyond at http://www.asianveganandbeyond.com/mashed-japanese-yam-chestnuts/
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