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栗きんとん（さつま芋の栗きんとん風）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

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Ingredients

sweet potato : 500g
栗の甘露煮 : 20粒(180g)
クチナシの実 : 1個
みりん : 大さじ2
はちみつ : 大さじ3〜4
塩 : 少々

Time required

40minutes

Procedure

1) Prepare the sweet potatoes 01:13
Peel the skin of the washed sweet potato.
Cut into 2cm thick pieces and place in a pot.
Add water (not listed).
2) Prepare the gardenia fruit 02:48
Put the gardenia fruit into a tea bag.
Beat it with a rolling pin to break it up.
Expose and add to water (not listed).
3) boil 04:27
Place a parchment paper in the pot and cover.
Cover and heat over medium heat.
Once it boils, reduce the heat and simmer until the sweet potato is soft.
Remove the parchment paper and gardenia fruit.
Increase the heat and bring to a simmer.
4) 潰す 05:50
ザルに入れて煮汁とさつま芋を分ける。
麺棒でさつま芋を潰す。
みりん、はちみつを入れてヘラで混ぜる。
煮汁を入れて混ぜる。
5) 練る 07:50
While heating Step 4, add the broth and knead.
Add salt and mix.
Add the candied chestnuts and mix to complete.

Point

・Gardenia fruit is not necessary.
・Do not expose the sweet potato to water (not listed) to avoid losing its active ingredients.
・For step 4, you can use a food processor instead of a rolling pin.
・Adjust the amount of honey to your preference.
・The degree of mashed sweet potato is up to your preference.
・Sweet potato skins can be reused by frying them and sprinkling them with sugar.