How to make Japanese Candied Chestnuts “Kuri-no-Shibukawani” #栗の渋皮煮

Chef Reina from Japan shows you how to make “Kuri-no-Shibukawani (栗の渋皮煮)”, a type of candied chestnut, which is made by simmering chestnuts with the brown inner skin on in a syrup. Since fresh chestnuts are only available for a short period, you should try this recipe right away! *𝑷𝒍𝒆𝒂𝒔𝒆 𝒕𝒖𝒓𝒏 𝒐𝒏 𝑪𝑪 𝒊𝒇 𝒘𝒂𝒕𝒄𝒉𝒊𝒏𝒈 𝒐𝒏 𝒎𝒖𝒕𝒆. [𝐓𝐚𝐛𝐥𝐞 𝐨𝐟 𝐂𝐨𝐧𝐭𝐞𝐧𝐭𝐬] 00:14 About Kuri-no-Shibukawani 00:37 Ingredient list 01:25 Shelling the chestnuts 06:41 Boiling the chestnuts 09:43 Cleaning the chestnut surface 11:12 Simmering the chestnuts in the syrup 12:58 Storing the chestnuts in a container 13:26 Reducing the syrup to make the sauce 13:46 Serving [𝐈𝐧𝐬𝐭𝐚𝐠𝐫𝐚𝐦] Sharing professional-quality "tasty & attractive" recipes for various cuisines.   / reinahayasaka   [𝐒𝐮𝐫𝐯𝐞𝐲 𝐅𝐨𝐫𝐦] Do you have any Japanese food requests you want to learn from Chef Reina? https://docs.google.com/forms/d/e/1FA... ★日本語のレシピ＆解説はこちら★ https://chefsdiary.blog.fc2.com/blog-... #和菓子 #candiedchestnuts #chestnutrecipe #kurinoshibukawani #japanesefoodathome #japanesehomecooking #japanesecooking #japanesecookingchannel #cookingchannel #cookingvideo #japanesefood #wagashi #japanesesweets #japanesedesserts Code: XNRLJ6O2R2WCDI5O