Kuri Kinton bụ nri japan nke jupụtara n'ọkụ na-atọ ụtọ.
Ihe Ị Ga-achọ
- 1 paụnd satsumaimo ụtọ nduku, peeled na bee n'ime 1/2 anụ ọhịa ahụ dị arọ Mpekere
- 1 ite nke kuri-no-kanroni (simmered sweet chestn in syrup), 8-12 iberibe chestnuts ke syrup
- 1 1/2 iko shuga
- 1 tablespoon mirin
- Nhọrọ: 2 dried kuchinashi-no-mi (Cape osisi jasmine, gbawara na ọkara, ma kechie ya akwa ákwà)
Otu esi eme ya
- Soak satsimoimo slices n'ime mmiri maka ihe dị ka nkeji 15 na igbapu.
- Tinye satsumaimo n'ime ite miri ma wunye mmiri zuru ezu iji kpuchie ha.
- Ọ bụrụ na ọ dị, hichaa gburu gịchinashi-no-mi na mpempe akwụkwọ ma tinye ya n'ite ahụ.
- Were ya na obụpde na nnukwu okpomọkụ.
- Gbanyụọ okpomọkụ na ọkara na simmer ruo mgbe satsumaimo na-ebelata.
- Dicha ma wepu kuchinashi-no-mi.
- Tinye onye na-eri ihe n'elu pan na pan mash sie suma na site na onye ozo.
- Tinye shuga na satsumaimo mashed ma bido nke ọma na obere okpomọkụ.
- Tinye ihe dị ka 1/4 iko sirop ma nwuo nke ọma.
- Ọzọkwa, gbakwunye mịlị na simmer ruo mgbe ị dị ire.
- Tinye ya na kporo nri ruo mgbe iwe kpoo ọkụ.