Easy Chestnut Kinton For Osechi

• 300 grams Sweet potato
• 10 Candied chestnuts
• 4 tbsp Chestnut syrup
• 3 tbsp Sugar
• 2 tbsp Mirin
• 5 tbsp Cooking broth
• 1 Salt
• 2 Dried gardenia fruit

1. Thickly peel the sweet potatoes, cut them into 2 cm thick round slices, and leave them to soak in water for 10 minutes.
2. Add the sweet potato and dried gardenia fruit to a saucepan and boil them until soft.
3. When the potatoes are soft, remove the gardenia fruit from the pan.
4. Drain the potatoes and then add them to a food processor along with the specified amount of cooking broth, and half of the chestnut syrup.
5. Blend the mixture until smooth.
6. Transfer the mixture to a saucepan and add the rest of the chestnut syrup, the mirin, and the sugar.
7. Mix the contents of the pan together on low heat for 2-3 minutes.
8. Then add in the salt and the candied chestnuts and let the mixture simmer for 2 minutes.
9. For Step 2, cut the gardenia fruit in half and wrap in gauze before boiling them with the sweet potatoes.
10. Set aside a generous portion of the cooking water (broth) for Step 4.
11. If the kinton paste is too firm, you can use it to soften it up.
12. Please also adjust the amount of sugar to your own taste.
13. "Moist & Tender Simmered & Roasted Pork",.
14. "Basic Chikuzen-Ni",.

sweet potato, chestnuts, syrup, sugar, mirin, cooking broth, salt

Taken from cookpad.com/us/recipes/143688-easy-chestnut-kinton-for-osechi (may not work)