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KURI KINTON | |
6 oz. chestnuts 1 lb. sweet potatoes 2 c. sugar (1 c. x 2) 4 tbsp. mirin 1 tsp. salt (1/2 tsp. x 2) 1 c. water Peel chestnuts and sweet potatoes. Boil chestnuts in water for 20 minutes or until tender, drain. Boil water and add 1/2 teaspoon salt and boil sweet potatoes for 10 minutes or until tender, drain. In a saucepan crush potatoes and chestnuts until paste-like and add 1 cup sugar. Simmer for 5 minutes, constantly stirring. Add mirin, 1 cup sugar, 1/2 teaspoon salt and water and simmer 15 minutes or until like paste, constantly stirring to avoid burning. |
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