Kuri Kinton

Kuri Kinton (Candied Chestnut & Japanese Sweet Potato Mash)

Recipe as shared by my friend Noriko
Makes 6 to 8 servings
1 pound satsumaimo (Japanese sweet potatoes)
7 ounce bottle of kuri kanroni (candied chestnuts in syrup)
pinch of salt
mirin
sugar
1. Peel the sweet potatoes then cut them into one-inch slices and soak them in a large bowl of water for 6 to 7 hours.
2. Boil the sweet potatoes until very tender. Mash them with a fork and then push the mashed sweet potato through a sieve to remove any lumps or fiber.
3. Put the mashed sweet potato into a small pot. Add the syrup from the bottle of candied chestnuts, along with a pinch of salt, and cook the mixture over low heat. Add mirin and sugar in equal amounts if the mixture looks too dry. The kuri kinton will stiffen slightly once cooled, so be sure to take this into account when decided how much liquid to add.
4. Continue cooking over low heat, stirring to make sure the mixture doesn’t burn, until it has a slightly glossy look to it. Add the candied chestnuts and cook for several more minutes to heat through and then let cool.

http://www.lafujimama.com/2011/12/kuri-kinton/

Dana's Satsuma Renkon Thang

Satsuma imo sliced in thin, long, rectangular strips (smaller than French Fries, like angel hair pasta, and doesn't need to be peeled), and then fry in sake and soy sauce. Shortly after, put in renkon cut into thin rounds and throw in. Finished when Satsuma imo is orangey yellow.

Will cook most of the sake and soy sauce off, but not all of it because it will buuurn.