Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, kuri kinton (chestnut paste) - chakin-shibori. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Kuri Kinton (Chestnut Paste) - Chakin-Shibori is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Kuri Kinton (Chestnut Paste) - Chakin-Shibori is something that I have loved my whole life. They’re fine and they look wonderful.

Divide the mixture into chestnut-sized portions, and wrap each portion in a tightly wrung kitchen towel or plastic wrap. Unwrap the morsels slowly, and they're done. Kuri Kinton is sweet chestnuts mixed in mashed sweet potatoes. It is a part of Osechi Ryori, the traditional Japanese new year feast.

To get started with this recipe, we must prepare a few ingredients. You can have kuri kinton (chestnut paste) - chakin-shibori using 3 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Kuri Kinton (Chestnut Paste) - Chakin-Shibori:

1. Make ready 500 grams Raw chestnuts
2. Make ready 80 grams Wasanbon-to sugar (fine refined Japanese sugar used for confectionery)
3. Make ready 1 pinch Salt

Like other o'sechi, it has a symbolic meaning: for wealth and fortune. The dish is sweet, without being overly so, and creamy. The best part is that it's packed full of vitamin A, C, and fiber. Mashed Japanese yam with chestnuts called "Kuri Kinton" (栗きんとん) is my absolute favorite osechi, and I don't think I've ever missed eating it on New Year's Day. "Kuri" means chestnut.

Steps to make Kuri Kinton (Chestnut Paste) - Chakin-Shibori:

1. Wash the chestnuts to remove dirt. Simmer over medium heat for 30-40 minutes.
2. Cut the chestnuts in half with a knife. Scoop out the insides with a spoon, and mash. You can pass the chestnuts through a sieve, but I think it's a waste to lose the bits of chestnut that get stuck.
3. Put the mashed chestnuts in a pan over very low heat, and add the salt and the sugar little by little while stirring constantly to evaporate excess moisture and to mix in the sugar. Please taste it and adjust the amount of sugar.
4. Let it cool down. Divide the mixture into chestnut-sized portions, and wrap each portion in a tightly wrung kitchen towel or plastic wrap.
5. Unwrap the morsels slowly, and they're done.
6. I used this wasanbon-to sugar. As little as 50 grams in this recipe makes it delicious. When you taste the chestnut paste, the key is to make it bit on the sweet side.
7. To give as gifts, wrap each portion in parchment paper. This makes keeps them from falling apart easily and you can eat them on the opened paper.

The best part is that it's packed full of vitamin A, C, and fiber. Mashed Japanese yam with chestnuts called "Kuri Kinton" (栗きんとん) is my absolute favorite osechi, and I don't think I've ever missed eating it on New Year's Day. "Kuri" means chestnut. The meaning of "kinton" is too complicated to explain in a couple of sentences. Kuri Kinton is a Japanese dish comprised of mashed sweet potato with sweet chestnuts (kuri). This Japanese sweet potato mashed with chestnuts (kuri kinton) is a staple of the New Year's (osechi ryori) feast in Japan.

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