Kuwai-Kinton (Water Chestnut Cream)

Ingredients

• 15 whole large water chestnuts (Fresh water chestnuts preferred; canned may be used but reduce boiling time slightly)
• 0.75 pound sweet potatoes (Approximately 340 g; yellow-fleshed variety preferred for a pale, creamy result)
• 3 tablespoons vinegar (White or rice vinegar works well; helps keep sweet potatoes from discolouring)
• 0.75 pound sugar (Approximately 340 g; white caster sugar gives the cleanest flavour)
• 0.5 pint mirin sauce (Approximately 285 ml; a sweet Japanese rice wine condiment, available in Asian grocery stores)
• 1 pinch salt (Just a small pinch to balance the sweetness)
• 5 tablespoons warm water (Used to help dissolve the sugar into the sweet potato mixture)
• 1 quart water (Approximately 1 litre; for boiling the sweet potatoes)

Instructions

1. 1Using a small paring knife or vegetable peeler, peel the skin from all 15 large water chestnuts. Then slice each one very thinly — aim for slices about 2–3 mm thick. Take your time here; thin, even slices will cook more uniformly and absorb the sauce better later.
2. 2Place the sliced water chestnuts into a saucepan and cover with lukewarm (not boiling) water — this gentle start helps soften them gradually. Bring to a steady boil and cook for about 15 minutes until tender when pierced with a fork. Drain and set aside.
3. 3Peel the sweet potatoes and cut them into even slices, roughly 1 cm thick. Fill a large bowl with ice-cold water and submerge the slices. Lift them out and discard the water, then repeat this process 3 to 4 times, using fresh cold water each time. This removes excess starch and helps keep the colour pale and clean.
4. 4Pour about 1 quart (approximately 1 litre) of water into a medium enameled or non-reactive saucepan and bring it to a boil. Add the 3 tablespoons of vinegar to the water — this helps the sweet potatoes hold their colour. Add the sweet potato slices to the boiling vinegar water.
5. 5Cover the saucepan with a lid and keep at a steady boil for about 20 minutes. To test doneness, insert a fork or skewer into the thickest slice — it should slide in easily with no resistance. Once tender, drain all the water away completely using a colander. Return the drained sweet potatoes to the saucepan.
6. 6To the drained sweet potatoes still in the saucepan, add the 3/4 pound (approximately 340 g) of sugar along with 5 tablespoons of warm water. The warm water helps the sugar dissolve more easily. Pour in the 1/2 pint (approximately 285 ml) of mirin sauce. Finally, add a pinch of salt. Stir everything gently to combine.
7. 7Place the saucepan back over medium heat. Add the cooked and drained water chestnut slices to the sweet potato and sauce mixture. Stir gently to combine everything.
8. 8Allow the water chestnuts to cook in the sauce over medium heat, stirring occasionally, until they have thoroughly absorbed the juices — you will notice the liquid reducing and the chestnuts taking on a glossy, syrupy coating. Then mash or press the sweet potatoes through a fine sieve or strainer into the pan so they become smooth, and stir them into the mixture using a wooden spoon. Keep stirring continuously over the heat, being careful not to let the mixture catch and burn on the bottom of the pan. Continue boiling and stirring until the mixture becomes thick and firm — it should hold its shape when a spoonful is lifted.
9. 9Spoon the Kuwai-Kinton into small bowls or onto plates and serve immediately while hot — as the original recipe notes, it is better hot, though it may also be enjoyed cold. The dish should have a thick, creamy, firm texture with visible pieces of water chestnut throughout.