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  Added: Apr 17, 2007  •  Visited (543)  •  Print version Print this recipe (43)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Sweet Chestnuts
(Kuri Fukume - Ni)
What You Need:
  • 20 chestnuts
  • 5 tablespoons sugar

  • How To Cook:
    1. With a small, sharp knife, cut a long gash in the flat, softer side of each of the 20 chestnuts. Put the chestnuts in a 1˝- to 2-quart saucepan, cover them completely with cold water and bring to a boil.

    2. Cook briskly for 2 or 3 minutes, then remove the chestnuts from the pan and peel off their shells.

    3. Bring 2 cups of water to a boil in a 1-quart saucepan and drop in the peeled chestnuts. Simmer uncovered for about 20 minutes, then drain and set aside.

    4. Combine 1cup of cold water and 3 tablespoons of sugar in a 1-quart saucepan. Bring to a boil, add the chestnuts, and cook uncovered over moderate heat for 20 minutes, or until the chestnuts are tender but not falling apart.

    5. Stir in 2 more tablespoons of sugar and cook for another 5 minutes. Cool to room temperature in the cooking liquid.

    6. Drain the chestnuts and serve as a sweet course, toward the end of a Japanese meal or as the filling for igaguri.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Nuts » Chestnut
    Dish » Desserts


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