I-Japanese Kuri Kinton Recipe

I-Kuri Kinton yisidlo saseJapane esinezimbongi ezithintekayo nama-chestnuts amnandi (ku-kuri).

Okuzokwenza

• I-1 pounds satsumaimo amazambane, ahlutshiwe futhi anqunywe ama-1/2 amasentimitha amathanga aminyene
• Imbiza engu-kuri-no-kanroni (ama-chestnuts amnandi anama-syrup), 8-12 izingcezu ze-chestnuts ngesiraphu
• 1 1/2 indebe ushukela
• 1 isipuni sesipuni
• Ukuzikhethela: 2 ukomile kuchinashi-no-mi (imbewu yaseCape jasmine, ephulwe ngesigamu, futhi ehlanganiswe ngendwangu ye-gauze)

Indlela Yokwenza

1. Soak satsumaimo tincetu emanzini imizuzu engaba ngu-15 bese uvula.
2. Beka satsumaimo embizeni ejulile bese uthele amanzi anele ukuwamboza.
3. Uma itholakale, gqoka u-kuchinashi-no-mi echosheni bese ufaka ebhodweni.
4. Yilethe emathumba ekushiseni okuphezulu.
5. Yehlisa ukushisa kuze kube semkhathini bese ucindezela kuze kube satsumaimo ithambe.
6. Geza bese ususa kuchinashi-no-mi.
7. Beka i-strainer phezu kwepani eliphakathi bese uhlanganise satsumaimo abilisiwe nge-strainer nge-spatula.

1. Faka ushukela ku-mashed satsumaimo bese uvuselela kahle ekushiseni okuphansi.
2. Engeza cishe 1/4 indebe yesiraphu bese uvuselela kahle.
3. Ngaphezu kwalokho, engeza mirin bese ubhala kuze kube bushelelezi.
4. Engeza kuma-chestnuts uphinde upheke uze uphelele.