Recipe of Mario Batali Kuri Kinton (Chestnut Paste) - Chakin-Shibori

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, kuri kinton (chestnut paste) - chakin-shibori. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Kuri Kinton (Chestnut Paste) - Chakin-Shibori is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Kuri Kinton (Chestnut Paste) - Chakin-Shibori is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook kuri kinton (chestnut paste) - chakin-shibori using 3 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Kuri Kinton (Chestnut Paste) - Chakin-Shibori:

1. Take 500 grams Raw chestnuts
2. Get 80 grams Wasanbon-to sugar (fine refined Japanese sugar used for confectionery)
3. Make ready 1 pinch Salt

Steps to make Kuri Kinton (Chestnut Paste) - Chakin-Shibori:

1. Wash the chestnuts to remove dirt. Simmer over medium heat for 30-40 minutes.
2. Cut the chestnuts in half with a knife. Scoop out the insides with a spoon, and mash. You can pass the chestnuts through a sieve, but I think it's a waste to lose the bits of chestnut that get stuck.
3. Put the mashed chestnuts in a pan over very low heat, and add the salt and the sugar little by little while stirring constantly to evaporate excess moisture and to mix in the sugar. Please taste it and adjust the amount of sugar.
4. Let it cool down. Divide the mixture into chestnut-sized portions, and wrap each portion in a tightly wrung kitchen towel or plastic wrap.
5. Unwrap the morsels slowly, and they're done.
6. I used this wasanbon-to sugar. As little as 50 grams in this recipe makes it delicious. When you taste the chestnut paste, the key is to make it bit on the sweet side.
7. To give as gifts, wrap each portion in parchment paper. This makes keeps them from falling apart easily and you can eat them on the opened paper.

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