Kuri An (Sweet Chestnut Paste)
Kuri An (Sweet Chestnut Paste)

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, kuri an (sweet chestnut paste). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

I used regular boiled and peeled chestnuts. The shape doesn 't matter, so you can use ones that have been split in half and scooped out with a spoon. Kuri Kinton or Candied Chestnuts and Sweet Potatoes are a special Japanese New Year dish, which symbolizes economic fortune and wealth.

Kuri An (Sweet Chestnut Paste) is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Kuri An (Sweet Chestnut Paste) is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook kuri an (sweet chestnut paste) using 5 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Kuri An (Sweet Chestnut Paste):
  1. Make ready 300 grams Chestnuts
  2. Make ready 90 grams Sugar
  3. Make ready 60 ml Water
  4. Prepare 1 tsp Mirin
  5. Make ready 1 pinch Salt

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Steps to make Kuri An (Sweet Chestnut Paste):
  1. I used regular boiled and peeled chestnuts. The shape doesn't matter, so you can use ones that have been split in half and scooped out with a spoon.
  2. I used about 300 g of peeled chestnuts. The amount of sugar to aim for is about 30% of the chestnuts in weight, and the amount of water is about 20%.
  3. Combine sugar and water in a saucepan and heat to make syrup. When the sugar has melted, turn the heat down, add the chestnuts, and mix while simmering for a little bit.
  4. While there is still moisture left in the pan, add mirin and salt and bring back to a simmer. Turn off the heat.
  5. Puree in a food processor or pass through a strainer and it's done.
  6. If you are passing it through a strainer, it's easier to do so if you don't simmer the chestnuts for too long in Step 4. (If needed, pass it through a strainer first and then simmer the paste a little more.) A superb chestnut paste is done.
  7. To make the Mont Blanc topping: I passed the chestnut paste through a fine meshed sieve again, and added 1 coffee creamer (5 ml) to thin it out. I also added a little vanilla essence.

Mizu Yokan is a traditional Japanese dessert, or wagashi, as it is known in Japanese cuisine. Yokan is a general term which refers to this jelly dessert made of red azuki beans. KURI Japanese chestnut which is known as an autumn delicacy is lavishly included in our YOHKAN. AN bean jam, which is the main ingredient of YOHKAN YOHKAN recipe is very simple, so the quality of ingredients directly affects the flavor. Not strained sweet beans but mashed sweet bean paste is.

So that’s going to wrap it up with this special food kuri an (sweet chestnut paste) recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!