How to Make Eric Ripert Chestnut and Sweet Potato Yokan

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chestnut and sweet potato yokan. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Chestnut and Sweet Potato Yokan is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Chestnut and Sweet Potato Yokan is something that I have loved my entire life. They are nice and they look fantastic.

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

The ingredients needed to make Chestnut and Sweet Potato Yokan:

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

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