Easiest Way to Prepare Thomas Keller Chestnut and Sweet Potato Yokan

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chestnut and sweet potato yokan. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chestnut and Sweet Potato Yokan is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Chestnut and Sweet Potato Yokan is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook chestnut and sweet potato yokan using 13 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Chestnut and Sweet Potato Yokan:

1. Take 400 grams Sweet potato, peeled
2. Take 20 grams Sugar
3. Take 1 pinch Salt
4. Make ready 80 grams Sweetened chestnuts, shelled (See recipe below. Store bought is fine)
5. Get 2 grams ☆ Kanten powder
6. Prepare 100 ml ☆ Milk
7. Make ready 50 ml ☆ Syrup from the sweetened chestnuts
8. Take Sweetened chestnuts
9. Prepare 80 grams Chestnuts, shelled and skinned
10. Get 120 ml Water
11. Take 40 grams Sugar
12. Get 1 pinch Salt
13. Make ready 1 tsp Mirin

Steps to make Chestnut and Sweet Potato Yokan:

1. Peel the sweet potatoes, slice into 1-1.5 cm half moons, then soak in water for about 10 minutes.
2. Drain the sweet potatoes (they can be wet), put in a heat-resistant dish, cover loosely in plastic wrap, then microwave for 6-7 minutes at 600W.
3. The sweet potatoes are done when a skewer pierced into the center comes out clean. Pass the sweet potatoes through a sieve to purée. This step is tedious, but essential to the taste of this dish, so persevere!
4. Roughly chop chestnuts into 5 mm cubes.
5. Heat milk, the syrup from the chestnuts, and kanten in a pan, bring to a boil, then reduce the heat and simmer for about 2 minutes while stirring. Dissolve the kanten powder while simmering.
6. Add sugar and salt and mix well until they have dissolved. Remove from heat, add puréed sweet potato, then knead together.
7. Fold in the chopped chestnuts, fill a mold with the mixture, wrap in plastic wrap, then press with a flat object, as if you were making pressed sushi.
8. When it cools down, chill it in the refrigerator. After 2 or 3 hours, after it is well-chilled and set, remove from the mold, cut into desired sizes, then serve.
9. To make the sweet chestnuts: Soak shelled and skinned chestnuts in water. Put in a sauce pan, add water, sugar, and salt, then heat.
10. Bring to a boil, cover and simmer for 15 minutes on low heat. Add mirin and simmer for 5 more minutes (without a lid) and allow to cool in the pan.
11. I used a 4.5 cm by 34 cm half moon mold. For molds without removable bottoms, I recommend lining the mold with plastic wrap.
12. They also turn out great pressed in a rose-shaped silicon mold! If you have silicon molds, give it a try.

So that is going to wrap this up with this exceptional food chestnut and sweet potato yokan recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!