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page 93
VEGETABLES AND RELISHES
KUWAI-KINTON
(Water Chestnut Cream)
Fifteen large water chestnuts; three quarters pound of sweet potatoes; three
tablespoonfuls of vinegar; three quarters pound of sugar; one half pint of mirin
sauce.
Peel the skin from fifteen large water chestnuts and slice them very thin. Boil
in lukewarm water for about fifteen minutes. Peel the sweet potatoes, cut in
slices, and dip in ice-cold water three or four times, changing the water with
each dipping. Boil about one quart in an enameled saucepan, add the vinegar,
then throw in the sweet potatoes. Cover, and boil for about twenty minutes;
then, if tender, drain off all the water and add the sugar, with five
tablespoonfuls of warm water and also the mirin sauce. Add a pinch of salt. Then
place over the fire and add the above prepared water chestnuts.
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