Kuwai-Kinton (Water Chestnut Cream)

Ingredients

• 15 large water chestnuts
• 3/4 pound sweet potatoes
• 3 tablespoons vinegar
• 3/4 pound sugar
• 1/2 pint mirin sauce
• 5 tablespoons warm water
• pinch salt

Instructions

1. Peel the skin from the water chestnuts and slice them very thin.
2. Boil the sliced water chestnuts in lukewarm water for about fifteen minutes.
3. Peel the sweet potatoes, cut them into slices, and dip in ice-cold water three or four times, changing the water with each dipping.
4. Boil about one quart of water in an enameled saucepan and add the vinegar.
5. Add the sweet potatoes to the vinegar water, cover, and boil for about twenty minutes until tender.
6. Drain off all the water from the sweet potatoes.
7. Add the sugar, five tablespoonfuls of warm water, and the mirin sauce to the drained sweet potatoes.
8. Add a pinch of salt.
9. Place over the fire and add the prepared water chestnuts.
10. When the water chestnuts have thoroughly absorbed the juice, add the strained sweet potatoes.
11. Stir carefully with a wooden spoon, taking care not to burn it, and boil until the mixture is firm.
12. Serve hot or cold—it is better hot.