This week, I saw one of my best favorite thing at vegetable store- Chestnut (Kuri) :)!
I felt autumn is finally coming ❤
I used chestnut for Kuri-Gohan (rice cooked with chestnut) first, and then I made Shibukawani yesterday.
It’s similar to Marron glace but the Japanese one is with inner skin still on. It’s natural look and a fantastic taste, you can also use it for making many kinds of sweets.
I made chestnut tart last week.
It take time to make them from scratch but the taste is special!
You can find bottled Kuri-no-Shibukawani at market as well in Japan.
750g of Chestnut (big pieces are better)
550g of granulated sugar
1 teaspoon of baking soda
1. Put the chestnut in a water and keep in a fridge for 1 day, after they are soaked well then it’s easier to peel the hardshell.
4. Drain the water and wash chestnut well.
5. Do (3) – (4) again for 3 times.
6. Clean up the black surface of the chestnuts with finger (gently rubbing) and bamboo skewer.
7. Place the clean chestnuts in a clean water.
8. Place sugar and 1.5L water in a pan and bring it boil. Then turn the heat to lower heat and place chestnut. Cook it for 1.5 hours with lower heat.
9. Turn off the heat and place a lid, leave it for overnight.
10. Remove all the chestnuts from the syrup and put saran wrap on top to prevent dry.
11. Boil the syrup again until it became half. Turn off the heat and return the chestnuts into it.