Traditional Kuri Kinton Recipe

2022-10-31

By Japanese Cuisine Master

Japanese Cuisine

Dessert

Make this comforting Japanese dessert with this easy Kinton recipe. Perfect for any season!

Pitfalls on Kinton

 Cooking the sweet potatoes: Kinton is made from sweet potatoes that are steamed or boiled until soft. Achieving the right texture of the sweet potatoes can be challenging, as overcooking or undercooking them can affect the taste and texture of the finished dish.

 Mashing the sweet potatoes: After cooking, the sweet potatoes need to be mashed or pureed until smooth. Getting the right consistency without making it too lumpy or too smooth can be a challenge.

 Adding sugar and other ingredients: Kinton is typically sweetened with sugar and flavored with ingredients such as chestnuts, pumpkin, and edamame. Adding the right amount of sugar and balancing the flavors can be challenging.

 Forming the balls: Kinton is made into small round balls that are typically coated with a thin layer of katakuriko (potato starch) to prevent sticking. Forming the balls in the right size and shape can be challenging, as they need to be evenly sized and perfectly round.

 Serving and storing: Kinton is best served fresh, but it can also be stored in the refrigerator for a few days. Storing and reheating Kinton without drying it out or making it too soft can be a challenge.

Ingredients

• 400g sweet potatoes

• 50g sugar

• 100ml water

• 10g butter

• pinch of salt

Instructions

1. Peel the sweet potatoes and cut them into small pieces.

2. In a pot, add the sweet potatoes, sugar, and water. Cook on medium heat for 30 minutes or until the sweet potatoes are soft.

3. Drain the sweet potatoes and return them to the pot.

4. Add butter and salt. Mash the sweet potatoes until smooth.

5. Continue cooking on low heat for about 15 minutes, stirring occasionally, until the mixture becomes thick and smooth.

6. Transfer the kinton to a serving bowl and serve warm.

Preparation Time 20 min

Cook Time 45 min

Total time 65 min

Nutrition Facts

Calories: 180

Fat: 2 g

Saturated Fat: 1 g

Carbohydrates: 39 g

Fiber: 4 g

Sugar: 17 g

Protein: 2 g

Regional Ingredients Variations of Kinton

Kanto region, they may add chestnuts or sweet potato to the mashed sweet potatoes, creating a dish known as "Kuri-Kinton" or "Satsuma-Imo Kinton".

Hokkaido, they may add butter and milk to the mashed sweet potatoes, creating a dish known as "Butter-Milk Kinton".

Hiroshima, they may add sweetened azuki beans (anko) to the mashed sweet potatoes, creating a dish known as "Anko Kinton".

Tohoku region, they may add grated yam or grated radish to the mashed sweet potatoes and garnish it with seaweed or bonito flakes, creating a dish known as "Taro-imo Kinton" or "Satoimo Kinton".

Kyoto, they may add chestnuts and sweetened white bean paste (shiro-an) to the mashed sweet potatoes, creating a dish known as "Kuri-shiro Kinton".

Make Kinton at home with this easy Japanese recipe! This comforting and sweet dessert is perfect for any season. Share your delicious creations on social media using hashtags like #kinton #Japanesedesserts #sweetpotatoes #mashed.