Chestnuts Simmered in their Inner Skins without Baking Soda

Name: Chestnuts Simmered in their Inner Skins without Baking Soda
Cuisine: American
Ingredients: 500 grams Chestnuts; 1000 ml Water; 350 grams Sugar (brown or white)

cookpad.japan @cookpad_jp

An experienced housewife friend made this once and when I ate it, I was really moved by this delicious dish of chestnuts simmered in their inner skins.

I don't use baking soda because it makes it boil over and forms scum.
That being said, it looked easy so I gave it a shot! It was my first time but it was a total success.

Let's make these patiently.
If you peel the inner skins, it's okay if they fall apart a little!
The flavor soaks through and it ends up delicious. Recipe by Narimina

An experienced housewife friend made this once and when I ate it, I was really moved by this delicious dish of chestnuts simmered in their inner skins.

I don't use baking soda because it makes it boil over and forms scum.
That being said, it looked easy so I gave it a shot! It was my first time but it was a total success.

Let's make these patiently.
If you peel the inner skins, it's okay if they fall apart a little!
The flavor soaks through and it ends up delicious. Recipe by Narimina

cookpad.japan @cookpad_jp

An experienced housewife friend made this once and when I ate it, I was really moved by this delicious dish of chestnuts simmered in their inner skins.

I don't use baking soda because it makes it boil over and forms scum.
That being said, it looked easy so I gave it a shot! It was my first time but it was a total success.

Let's make these patiently.
If you peel the inner skins, it's okay if they fall apart a little!
The flavor soaks through and it ends up delicious. Recipe by Narimina

An experienced housewife friend made this once and when I ate it, I was really moved by this delicious dish of chestnuts simmered in their inner skins.

I don't use baking soda because it makes it boil over and forms scum.
That being said, it looked easy so I gave it a shot! It was my first time but it was a total success.

Let's make these patiently.
If you peel the inner skins, it's okay if they fall apart a little!
The flavor soaks through and it ends up delicious. Recipe by Narimina

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Ingredients

500 gramsChestnuts
1000 mlWater
350 gramsSugar (brown or white)

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Steps

1

Put the chestnuts in a bowl of hot water and let sit for 4 hours. Peel the outer shell of chestnuts and soak (it's okay if they break up a bit!)
2

Put enough water to submerge the chestnuts and simmer over low heat for 20 minutes (while skimming out any scum).
3

Pouring out the water before adding fresh water may break the inner skins, so pour out the old water while simultaneously adding fresh water.
4

Once you refresh the water, repeat Steps 2-4 six times. Slowly clean the inner skin by rubbing off the fibers.
5

Once the final 20 minutes is finished, rub each chestnut clean under cold water.
6

Add sugar (this time I used brown sugar) to 1 litre of water and heat, dissolving the sugar. Once it has dissolved, add the chestnuts and boil.
7

Once it begins to boil, simmer over low heat for 1 hour.
8

Once the chestnuts absorb the sweetness, transfer to a Tupperware or jar.
9

After throwing out a bit of the remaining sauce heat to reduce to half.
10

Soak the chestnuts in the sauce and set aside to cool. Once they cool, cover with a lid and let sit in the refrigerator for a day.
11

Chestnuts simmered in their skins that you work hard to make yourself are exceptionally delicious!