Matcha Sweet Potato Kinton (Osechi Ryori)

By Japanese Cooking 101 · 30 min

Ingredients

Instructions

1. Peel the sweet potatoes thickly and cut into 1-inch (2.5 cm) rounds. Soak them in water with baking soda for about 30 minutes to remove bitterness.
2. Dissolve the matcha powder in the hot water in a small bowl and set aside.
3. Place the sweet potatoes in a pot with enough water to cover, add the vinegar, and bring to a boil over medium heat. When slightly softened, drain, replace with fresh water, and continue cooking until tender.
4. Drain well and mash while still hot.
5. Transfer the mash to a pot, add the sugar, and cook over low heat, stirring with a wooden spatula, until thick enough to hold its shape.
6. Remove half the mixture and let it cool. Stir the dissolved matcha into the remaining half quickly over low heat.
7. Once cooled, divide each colour into six portions, making six green and six yellow pieces.
8. Place one green and one yellow portion side by side on a damp cloth, wring the cloth tightly, and gently shape the mixture into a smooth form.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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