Chestnut stewed in the countryside
Chestnut skin is hard and difficult to peel, but you can peel it by hand by putting it in the microwave. Add ginkgo to make it a perfect dish for autumn.
How to make it
1
Make a cut in the part below the belly of the chestnut. Place in a brown envelope and rinse in a 500W microwave for about 4 minutes, peeling the chestnut shells and astringent skin.
2
Hachi-kaibijin in a hot frying pan, put sugar on the heat, and simmer until it reaches a sauce.
3
Put boiled, thinly peeled ginkgo and chestnuts in a frying pan and tuck them in the sauce.
4
Once everything has blended, remove from the heat and serve in a bowl to complete the meal.
Ingredients for 3 people
-
- chestnut
- 200g
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 50cc
-
- sugar
- 2 tbsp
-
- Use boiled ginkgo
- 50g
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