Japanese Kuri Kinton Chinsinsi

Kuri Kinton ndi mbale ya Japan yomwe ili ndi mbatata yosakaniza ndi zokoma zapamwamba (kuri).

Chimene Mufuna

• 1 pounds satsumaimo mbatata, peeled ndi kudula 1/2 masentimita masentimita tinthu tating'ono
• Mtsuko 1 wa kuri-no-kanroni (mabokosi amtengo wapatali a mchere), 8-12 zidutswa za chestnuts mu madzi
• 1 1/2 chikho shuga
• Supuni 1 ya mirin
• Mwachidziwitso: 2 zouma kuchinashi-no-mi (Mbeu za Cape jasmine, zosweka pakati, ndi kuzungulira mu nsalu ya nsalu)

Momwe Mungapangire Izo

1. Soak satsumaimo magawo m'madzi kwa mphindi khumi ndi zisanu ndi zitatu.
2. Ikani satsumaimo mu mphika waukulu ndikutsanulira madzi okwanira kuti uwaphimbe.
3. Ngati mulipo, pezani chophwanyika kuchinashi-no-mi mu pepala lashize ndikuyika mu mphika.
4. Bweretsani kwa chithupsa pa kutentha kwakukulu.
5. Tembenuzani kutentha kwa sing'anga ndi kusindikiza mpaka satsumaimo atachepetsedwa.
6. Sakani ndi kuchotsa kuchinashi-no-mi.
7. Ikani chopondereza pa poto wapakati ndipo panikizani mowiritsa satsumaimo kupyolera mu strainer ndi spatula.

1. Yonjezerani shuga mu mashed satsumaimo ndikuyendetsa bwino pa moto wochepa.
2. Onjezerani 1/4 kapu ya madzi ndi kusonkhezera bwino.
3. Komanso, onjezani mirin ndi simmer mpaka yosalala.
4. Onjezani ku chestnuts ndi kuphika mpaka kutenthedwa.