How to make candied chestnuts ~Miki’s Kitchen~

#washoku #japanesefoods #chestnut

Chestnuts are in season during autumn. When I get them, I usually make candied chestnuts.
It’s a lot of work but it's worth doing. They are very moist and delicious. You should try it!

0:28 start cooking
4:52 tasting

~Ingredients for 15~16 pieces~
15~16 pieces of chestnuts
1.5L of water
0.5 tsp of burnt alum
1 of gardenia
1 of tea bag
400ml of water
150g of sugar
1 Tbsp of mirin
A pinch of salt

~Directions~
1. Soak chestnuts in water overnight. By doing so, it’s going to be easy to peel them.
2. After one night, peel chestnuts. Prepare water in a pot, and add yaki-myouban or burnt alum in it.
It’s to prevent chestnuts from breaking. Peel chestnuts and put in the pot.
3. Heat the pot on medium heat. When it comes to boil turn down the heat and put a lid, and boil
for about 10 minutes.
4. Meanwhile, place kuchinashi in a tea bag and crush it with a wooden pestle. It’s for color the
chestnuts.
5. After 10 minutes, drain the hot water and rinse the chestnuts.
6. Place water and sugar in a pot and boil until the sugar melts.
7. When the sugar melts, add chestnuts, kuchinashi, mirin and a pinch of salt in the pot.
8. Turn down the heat to low and simmer for about 20 minutes.
9. Turn off the heat and take chestnuts out of the pot, and boil down the syrup.
10. When the syrup gets thicker, turn off the heat and pour into the chestnuts and cool them.

You can see other autumn food recipes.
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If you want to cook with me, come to my kitchen in Osaka!
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