Chestnut and Sweet Potato Yokan
Chestnut and Sweet Potato Yokan

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chestnut and sweet potato yokan. One of my favorites. This time, I will 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 current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Chestnut and Sweet Potato Yokan is something which I have loved my entire life.

The sweet potatoes are done when a skewer pierced into the center comes out clean. Sweet Potato and Chestnut Yokan Jelly In Japan, there is an old saying that all girls like sweet potatoes, chestnuts and pumpkins. Photographed by Akio Takeuchi *You will leave the NHK website.

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

The texture of roasted chestnuts goes just perfect for this vegetables side dish. It stays soft enough but it's got that nice bite to it cos it's oven roasted chestnuts. As you can see this is a vegetable side that is also vegan, apart from being packed with mineral and fibres. In autumn, you can usually find season-exclusive flavours like sweet potatoes, chestnut, and persimmon.

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.

Toraya's kurimushi yokan (literally "steamed chestnut yokan bar") - Exclusively sold from September to November. Yes, it is indeed a steamed yokan with Japanese fresh chestnuts. If you visit in September you can try their chestnut and sweet potato flavour yokan. Whenever you visit you can find something unique to try for that month. When you eat yokan, it is served on a small plate with a wooden knife to cut it into pieces.

So that is going to wrap this up for this special food chestnut and sweet potato yokan recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!