Ingredients:
- 1 lb. sarumaimo (sweet potatoes)
- 1 jar of simmered sweet chestnuts in syrup (8-12 pieces of chestnuts)
- 1 1/2 cup sugar
- 1 tbsp mirin
- 2 kuchinashinomi (Cape jasmine seeds)
Preparation:
Peel satsumaimo and cut into 1 inch thick slices. Soak satsumaimo slices in water for about 15 minutes. Drain satsumaimo. Wrap crushed kuchinashinomi in a sheet of gauze. Put water, satsumaimo, and kuchinashinomi in a deep pot and bring to a boil. Turn down the heat to medium and simmer until satsumaimo is softened. Drain and remove the kushinashinomi. Mash satsumaimo and add 3/4 cup of sugar and mix well. Strain the mashed satsumaimo and put it back in the pot. Add 3/4 cup of sugar, mirin, 1/4 cup of syrup in the mashed satsumaimo. Stir well on low heat until smooth. Add chestnuts and simmer for a few minutes.
