Asuco's Diary

先日、アツちゃん（のお母さん？）から、栗をいただきました。秋ですね～～。
The other day, I got a lot of chestnuts from Atsu-chan's mother. Autumn is almost here!

しかし栗って・・・皮むき大変なんですね。。美味しいものができる事を、ひたすら願いながら皮むきしました。　沸騰したお湯の火をとめて、栗をいれて３分ほど待つ。それから鬼皮を剥き、渋皮は包丁で剥いていきます。　はい、もちろんここでも、、”頑張ってる若妻大作戦”怠りませんよ。これみよがしに一生懸命剥いた皮をキッチンに置いてみました。　
By the way, It is tough work to peel the skin of chestnuts. I was wishing that it will be delicious cooking while intensely peeling the skin. Make a pot of boiling water and turn off heat. Put the chestnuts in and leave for 3 min. Then peel the hard shell part and use a knife to remove astringent skin. Yes, I don't forget about my ''Good young wife project" here. I conspicuously placed a lot of the shells in kitchen to show to husband 'how I work hard'. I don't know if he realize...

今年は、栗の甘煮に挑戦。我が家は白砂糖を使わないので、キビ糖、黒みりん（７年熟成もの）、ゆずはちみつ。　黒みりんを使ったため、色がきれいな黄色にできませんでした。
I tried to make chestnuts compote this year. We don't use white sugar so I use sugar cane, 7 years-aged black mirin (sweet rice wine for cooking), and yuzu honey. Usually chestnuts compote a is pretty golden color but mine was not because I used black mirin.

見た目は・・・・・改良が必要だけど、味はやさしい甘さに、ほんのり柚子のかおりに仕上がりました。やはり７年熟成黒みりんは味にこくがある。次回は色とつやを出したいな。
Looks...isn't great. It needs modification for next time, but taste is mild sweetness, with a light yuzu (citrus) fragrance. 7 years-aged black mirin has good body of taste. I want to try have more pretty yellow color and glaze next time.

豆乳を少し加えてペーストにしたら、マロンクリーム。アイス添え。
If you want, you can make 'marron cream' with adding a little bit of soy milk and make paste with them.

皮を剥いた栗を、干しシイタケと一緒にご飯を炊いて、くりごはん。　
And I made chestnut rice. Cook rice with peeled-off chestnuts and dried shiitake.

Enjoy Autumn taste!!