Kurikinton

Ingredients

1 lb. sarumaimo sweet potatoes
1 jar of simmered sweet chestnuts in syrup 8-12 pieces of chestnuts
1 1/2 cup sugar
1 tbsp mirin
2 kuchinashinomi


Method

Peel satsumaimo and cut into 1 inch thick slices.
Soak satsumaimo slices in water for about 15 minutes.
Drain satsumaimo.
Wrap crushed kuchinashinomi in a sheet of gauze.
Put water, satsumaimo, and kuchinashinomi in a deep pot and bring to a boil.
Turn down the heat to medium and simmer until satsumaimo is softened.
Drain and remove the kushinashinomi.
Mash satsumaimo and add 3/4 cup of sugar and mix well.
Strain the mashed satsumaimo and put it back in the pot.
Add 3/4 cup of sugar, mirin, 1/4 cup of syrup in the mashed satsumaimo.
Stir well on low heat until smooth.
Add chestnuts and simmer for a few minutes.