Beans, Confectionery, Culture, Dessert, Fruit, Japan, Recipe, Vegetables, Vegetarian (Shoujin)
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a secret tip…peeling CHESTNUTS | 秘密の栗の剥き方

Autumn seem early this year.

The sizzling summer seem to have dissipated with this long autumn rain and here to notice the appearance of  ‘chestnut’ here and there. I think it is still yet premature before the autumn fruits are totally ripe and mature, yet peeling the chestnuts to the inner thin skin is a work of patience and we explore many avenues to find to alleviate the workload.

Here is my secret tip of ‘peeling chestnuts’ which many housewives in Japan at least cook ‘chestnut mixed rice‘ , a symbolic autumn menu.

昨日まで『猛暑、猛暑』と大騒ぎをしている最中、、アッと言う間に涼しくなり『栗』が八百屋で顔を出し始めていますね。

嬉しいような。でも、栗は食べるよりも労力がとっても大変。

でも、みのがせない。どうしょう〜と。

いつも迷いながらちょっと複雑な気持になるのが、食いしん坊主婦の気持ではないでしょうかね?!

そう〜だ、、と、、いつも思い出すように『秘密の簡単な栗剥き』のレシピを取り出し、少しの労力ですむように惜しまない主婦たちに伝授しますね。

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Easy Peeling Chestnuts

  1. Leave the raw chestnuts in a bucket of water to soak overnight.
  2. (Next morning) Using a kitchen knife, cut a slit in the head and bottom of the outer skin (pericarpus) of the chestnut. The slit reaching the thin inner skin (shibukawa/pellicle or episperm) will help ease the peeling process, especially at the bottom.
  3. Set the chestnut in a pressure cooker. Cover it entirely with water.
  4. Turn the heat to high and once the steam start to fissle, time it at 1 minute and bringing the pressure cooker under running water for immediate cooking.
  5. Release the entire pressure and remove the chestnuts from the pressure cooker to cool and dry off.
  6. You will see the slit, mouth open which will make it very easy to peel once cool enough to touch. Be careful not to burn yourself.
  7. From my experience, the thin skin of the old chestnuts are difficult to remove so try to buy fresh chestnuts. Another tip is that it seems more difficult to remove the thin skin when it is entirely cold or set aside too long.

Easty Peeling Chestnuts | 栗の簡単な剥き方

①生栗を一晩水に浸しておきます。

②翌朝、栗の頭とお尻に包丁で切り込みを入れます。深く入れると渋皮まで剥けますがお尻の切れ込みの方が栗の荷崩れが起こし難いので推薦します。

③鍋に栗がかぶるほどの水を入れてフタをセット。(ちなみに我家はフィッセルの圧力鍋)

(④半日以上位、浸水させた場合は、付属のスノコ+水200cc位でもOK!浸水時間が短い場合は③のように、ひたひたに水をいれます。)

④強火加熱し、蒸気が出始めたら1分で火を消し、流しで水をかけて圧力鍋を冷まします。蒸気を逃がして栗をざるに取り出します。

⑤冷まします。カットしていたところがパックリと割れて剥きやすくなっています。お尻に切り込みをいれた栗。これも剥きやすい。

⑥切り込みの所から指で皮を剥きます。簡単に実が取り出せます。古い栗ほど、渋皮が実に張り付いているみたいです。あまり傷つくことなく皮剥き完了。

⑦コツ
栗は100%火を通してしまうと崩れやすいので、「ほぼ生」が良いみたいです。

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Homemade Marron Glacé

 

This year I hope to be making ‘Homemade Marron Glacé.

These are my past Marron Glacés, chestnuts from the Tanba (Kyoto) which are considered the best in Japan.

丹波の栗

第1回目試作品

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