Homemade! Osechi Kuri-Kinton

• 15 chestnuts Candied Japanese chestnuts
• 350 grams peeled Sweet potato
• 2 Dried gardenia fruit
• 1 Sugar (if necessary)
• 80 ml *Mirin
• 100 ml *Syrup of the candied Japanese chestnuts
• 1 tablespoon+ Sweet potato cooking water
• 1 pinch Salt

1. Thickly peel sweet potatoes and cut them in half lengthwise.
2. Cut into 1 cm thick slices and soak them in water.
3. Drain the sweet potatoes.
4. Wrap the gardenia in gauze and crush.
5. Add both to a pot with ample water and boil over medium heat until tender.
6. Reserve part of (about 100 ml) the cooking water, to use later for adjusting the consistency.
7. Drain the potatoes in a colander and blend in a food processor with mirin, candied chestnuts syrup, and 1 tablespoon cooking water.
8. Taste, add sugar as needed, and blend (I have never added sugar).
9. Put the mixture back into the pot over low heat and stir with a wooden spatula until it thickens a bit.
10. Add the chestnuts and salt, stir it a bit more and it's ready.
11. It hardens when it cools, so turn off the heat when it still seems a bit loose.
12. If it gets stiff while stirring, add some of the cooking water to adjust.

candied japanese, peeled sweet potato, sugar, syrup, water, salt

Taken from cookpad.com/us/recipes/167749-homemade-osechi-kuri-kinton (may not work)