Chestnuts Simmered in Japanese Sake
I have moved on from making plain simmered chestnuts to ones made with red or white wine since last year. This year I decided to try and make them with Japanese sake.
When you want to preserve these for a short time, pour the liquid and chestnuts into a sterilized jar, and store it in the fridge. When you want to preserve them for longer, pour the liquid and chestnuts into a clean airtight container, and store in the freezer. Recipe by Hakuundou
Chestnuts Simmered in Japanese Sake
I have moved on from making plain simmered chestnuts to ones made with red or white wine since last year. This year I decided to try and make them with Japanese sake.
When you want to preserve these for a short time, pour the liquid and chestnuts into a sterilized jar, and store it in the fridge. When you want to preserve them for longer, pour the liquid and chestnuts into a clean airtight container, and store in the freezer. Recipe by Hakuundou
Cooking Instructions
- 1
In an enamel pot add the chestnuts and enough water to cover them (unlisted), bring to a boil, and turn off the heat. After they have cooled, remove the outer shells without damaging the inner chestnut skins.
- 2
In an enamel pot add step 1 and enough water to cover it (unlisted), add 1/2 teaspoon baking soda and bring to a boil. Reduce to a low heat, and boil until the water turns dark red.
- 3
Rub the chestnuts from step 2 by hand, and remove whatever skin you can. Let them soak in the water for a while.
- 4
Add the chestnuts from step 3 along with enough water to cover them (unlisted) into the pot, add in 1/2 teaspoon baking soda and bring to a boil, reduce to a low heat and boil until the water turns red, and then simmer until cooked through.
- 5
Take the chestnuts from step 4 out into water, cleanly remove the sinews with a toothpick. Change the water several times to remove the bitterness. Repeat until the water runs clear. Then drain the water.
- 6
Add the chestnuts from step 5 and Japanese sake to the pot and bring to a boil, then add in the sugar. Remove any scum that surfaces and cover with a small sheet of aluminum foil that sits right on top of the chestnuts (otoshibuta). Reduce to a low heat and simmer for about 20 minutes, then let cool.
- 7
Repeat step 6 two more times. Remove the aluminum foil sheet, and let the chestnuts sit in the broth overnight to allow the flavor to soak in. If the room temperature is high, put them in the fridge.
- 8
Please check out "Superb! My Family's Simmered Chestnuts".
- 9
Please check out "Chestnuts Simmered in Red Wine" as well.
- 10
Please take a look at "Chestnuts Simmered in White Wine" too.
- 11
Also check out "My Family's Recipe Tips".
https://cookpad.wasmer.app/us/recipes/156720-simmered-chestnuts
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Chestnuts Simmered in White Wine Chestnuts Simmered in White Wine
I usually simmer chestnuts in red wine, but fancied trying white wine this time.By adding these chestnuts to a plastic bag (with no top) and placing them in the chilled compartment of my fridge for 1 hour, the sweetness increased tenfold. This time I used a whole bottle of wine and didn't add any water. It's best if you have 800 ml of wine, but you can make this recipe with 720 ml as well. For a manageable amount. Recipe by Hakuundou
-
Chestnuts Simmered In Syrup Chestnuts Simmered In Syrup
＊To prevent the chestnuts from falling apart, don't stir them around when they are simmering, and be sure the heat is low enough so that they're not dancing around in the pot.＊Once you add the sugar, try not to fiddle with the chestnuts too much, or the sugar may crystallize or become cloudy. Just tilt the pot around to stir it.＊To wash the boiled chestnuts, just rub them gently with your fingers to remove the surface fibers. Even if you can't remove them at first, they will come off the 2nd or 3rd time, so don't force it.＊The later chestnuts that are available in late September to October have less bitterness and tannin. Recipe by La Land -
Simmered Chestnuts Simmered Chestnuts
This year, I had opportunities to make chestnuts cooked in their inner skins in syrup several times. It takes a lot of time and effort, so if the results are not what you want them to be it's very disappointing. I thought I'd put all the key points I've noticed in one place.The water to vacuum pack the jars in Step 13 should come more than halfway up the sides of the jars, but lower than the shoulders.I tried some of the chestnuts in their inner skins I made last fall and stored in the freezer this September, and although they were a bit soft, the flavor was just as good.If you like, add a little soy sauce or salt in Step 10 (in the 3rd round). Recipe by Hakuundou -
Chestnuts Simmered in their Skins Chestnuts Simmered in their Skins
My grandmother makes this every year during chestnut season. This year, I learned the recipe from her and made some myself. It takes time, but the chestnuts are so delicious!You just need about 5 rice grains worth of baking soda per batch. If the chestnuts are big, use twice the amount of baking soda. When taking the outer skins off the chestnuts (step2) and when taking the fibers off the inner skins (step 6), take care not to pierce the inner skins. When simmering the chestnuts, always do so over very low heat so that they don't bounce around in the pot and bump against each other. Don't cover the pot with a lid while cooking. When sterilizing the jars for long term storage, take care not to burn yourself! Recipe by Muuko -
Simmered Chestnuts Simmered Chestnuts
Recently I have been making chestnut paste for Mont Blanc Cakes which of course needs the inner skins of the chestnuts. Since using this recipe, I have come to enjoy Mont Blanc which I used to dislike. I thought that it would be nice to someday make my own simmered chestnuts^^The steps are pretty time consuming, so for those of you who are short on time, you can break up the process. By the way, I performed Step 1 one day, and then Step 2 and on a different day. Recipe by Mekete- -
Chestnuts Simmered in Their Inner Skins Chestnuts Simmered in Their Inner Skins
This is the recipe I use every year to make simmered chestnuts.Be sure to work carefully through each step. But as long as you're not making them as a gift, it won't hurt if they aren't flawless.Adjust the sweetness to taste. The flavor may differ depending on your choice of sweetener. For 1 kg of chestnut's worth. Recipe by Maple Leef -
Our Family Recipe for Chestnuts Simmered in Their Inner Skins Our Family Recipe for Chestnuts Simmered in Their Inner Skins
The fresh chestnut season seems to be coming to an end. I made a simple version of chestnuts simmered in their inner skins.To peel the chestnuts, check out the butter knife method. Whether you are storing the chestnuts for a short or long period, store in the syrup. Recipe by Hakuundou -
Fall Chestnuts Simmered In Their Inner Skins Fall Chestnuts Simmered In Their Inner Skins
My method for making this has changed a lot as I've made it over and over. This is my current method. You can simplify the steps, but if you take your time and make them carefully, they'll be a lot more delicious. Since you are taking so much time to peel the chestnuts, you might as well finish them off to be as delicious as possible. I used 2.5 kg of peeled chestnuts this time.Make sure to never let the chestnuts come to a rolling boil throughout the whole process. Add the sugar in several batches. If you add it all at once, the chestnuts may become tough and hard. (It's the same as when you cook adzuki beans.) The amount of sugar specified in this recipe makes chestnuts that are not so sweet. Please adjust the amount to your taste. Recipe by Yukiline. -
It's Fall! Chestnuts Simmered in Red Wine It's Fall! Chestnuts Simmered in Red Wine
I make simmered chestnuts every year. Last year, I made them with red wine.Adjust the amount of red wine to taste. If you are using less wine than the amount listed, add more water to make up the amount. By boiling and rinsing in water, the right amount of astringency is removed from the chestnuts, giving them a tasty finish. For an easy-to-make proportion. Recipe by Hakuundou -
Classic Chestnuts Simmered in Inner Skins Classic Chestnuts Simmered in Inner Skins
I make this several times every year. I came up with this method after a lot of trial and error.Use a knife you're used to handling to cut through the outer skin. As long as you're patient enough to remove the outer skins, the rest of the procedure is just a matter of time. I got the chestnuts at 9AM and poured them into jars at 4PM. If you make the chestnuts as smooth as possible in steps 8 and 9, you should only need to repeat the boiling and cooling steps once.The first time you make this, do it on a day off when you have time. Recipe by katada -
Japanese Littleneck Clams Steamed in Sake Japanese Littleneck Clams Steamed in Sake
I made this dish since we receive a lot of clams and I wanted something to make with them other than a butter sauté.-Depending on the saltiness of the clams, you may not need to add salt.-Savor the broth as well.-Make this simple version, then experiment by adding grated ginger, grated garlic, or yuzu kosho! Use the leftover soup for and amazing ojiya (rice porridge). Recipe by miharun327 -
Chestnuts Cooked in Syrup Chestnuts Cooked in Syrup
The biggest concern when making chestnuts in syrup is preventing from falling apart while cooking, but if the cooking time is too short, they'll be hard. I finally found the right cooking time that works for me after making them several times, so I uploaded the recipe so I could remember it.By adding vinegar, the chestnuts are less likely to fall apart. it doesn't affect the flavor. If you cook the chestnuts over high heat or cook them for too long, they will fall apart. Even if they are on the firm side when you are done simmering, by leaving them to cool down in the syrup, they'll become floury and tender all the way through, and the flavor of the syrup will permeate too. Please be sure not to overcook. Recipe by Puru berry
More Recipes
- Shrimp With Paprika and Lemon
- Iced Passion Fruit Green Tea
- Cinnamon-Scented Caramelized Walnuts
- H's best crispy stove top potatoes
- Vickys Amazake Apple Cake, GF DF EF SF NF
- Welsh Rarebit (aka Welsh Rabbit)
- Cute Braided Bread
- Homemade Yeast French Bread (Using Straight Starter)
- Cod with Caper Sauce
- Sloppy Joe On The Go
Comments