Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Home carbonation — sparkling water, cocktail soda, flavored drinks
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Traditional wooden mold for making tofu from scratch
Home dry-aging bags — age beef in your fridge, restaurant quality
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Home carbonation — sparkling water, cocktail soda, flavored drinks
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Traditional wooden mold for making tofu from scratch
Home dry-aging bags — age beef in your fridge, restaurant quality
You're reading one of recipes available free. Full library with Gastronome.
Thickly peel sweet potatoes and cut them in half lengthwise. Cut into 1 cm thick slices and soak them in water. Drain the sweet potatoes. Wrap the gardenia in gauze and crush. Add both to a pot with ample water and boil over medium heat until tender. Reserve part of (about 100 ml) the cooking water, to use later for adjusting the consistency. Drain the potatoes in a colander and blend in a food processor with mirin, candied chestnuts syrup, and 1 tablespoon cooking water. Taste, add sugar as needed, and blend (I have never added sugar). Put the mixture back into the pot over low heat and stir with a wooden spatula until it thickens a bit. Add the chestnuts and salt, stir it a bit more and it's ready. It hardens when it cools, so turn off the heat when it still seems a bit loose. If it gets stiff while stirring, add some of the cooking water to adjust.