Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chestnuts simmered in japanese sake. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chestnuts Simmered in Japanese Sake is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Chestnuts Simmered in Japanese Sake is something which I have loved my entire life.
Sake, also spelled saké, is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. Despite the name Japanese rice wine, sake, and indeed any East Asian rice wine. Sake is made in breweries around Japan and is consumed everywhere.
To get started with this recipe, we have to first prepare a few components. You can have chestnuts simmered in japanese sake using 4 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Chestnuts Simmered in Japanese Sake:
- Get 1 kg Fresh chestnuts
- Prepare 1/2 tsp + 1/2 teaspoon Baking soda
- Prepare 800 ml Japanese Sake
- Make ready 1 upwards of 600 grams Beet sugar (or granulated sugar, etc.)
Sake is an alcoholic drink made from fermented rice. Often referred to as nihonshu (���{��) in Japanese (to differentiate it from "sake" which in Japanese can also refer to alcohol in general), the drink enjoys widespread popularity and is served at all types of restaurants and drinking establishments. Japanese drums Japanese Education Japanese fashion Japanese Festivals Japanese Fish Japanese Food Stands Japanese garden Japanese Gastronomy Japanese English Sake Master Brewer in Japan: Phillip Harper. Pobierz to zdjęcie Simmered Vegetable And Seaweed With Sake Japanese Food teraz.
Steps to make Chestnuts Simmered in Japanese Sake:
- 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.
- 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.
- Rub the chestnuts from step 2 by hand, and remove whatever skin you can. Let them soak in the water for a while.
- 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.
- 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.
- 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.
- 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.
- Please check out "Superb! My Family's Simmered Chestnuts". - - https://cookpad.com/us/recipes/155314-our-family-recipe-for-chestnuts-simmered-in-their-inner-skins
- Please check out "Chestnuts Simmered in Red Wine" as well.
- Please take a look at "Chestnuts Simmered in White Wine" too.
- Also check out "My Family's Recipe Tips". - - https://cookpad.com/us/recipes/156720-simmered-chestnuts
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