【秋の味覚】はじめての栗の渋皮煮｜利平栗で丁寧に煮る、深まる秋の手作り保存食

【秋の味覚】はじめての栗の渋皮煮｜利平栗で丁寧に煮る、深まる秋の手作り保存食

Good morning. Today, I’m trying something new – making candied chestnuts for the first time. Autumn Delicacy: Candied Chestnuts (Shibukawa-ni) Today, I’m using the king of chestnuts, Rihei chestnuts, which my father gave me. Lightly wash the chestnuts and soak them in water. Remove any chestnuts that float.
(They’re often hollow or have worms inside.) Pour boiling water over the chestnuts for the candied chestnuts,
and leave them for about five minutes. Five minutes have passed, so let’s peel off the outer shells. A quick mistake! ^^; I peeled off the inner skin as well.
These ones will go into chestnut rice. After soaking them for five minutes, I tried peeling them. Leaving them in hot water made the shells easier to peel. It’s hot, so wearing gloves helps keep your hands safe. ^^ Today, I peeled the chestnuts together with my husband. We rarely work on the same thing together, so it made me happy. ^^ They’ve been peeled beautifully. Now, let’s simmer the chestnuts with baking soda. Use 1 teaspoon (about 5g) of baking soda per 1 litre of water. After about 10 minutes, when the water turns dark,
change it for fresh water. Add baking soda only the first time. Repeat the process until the water turns a clear wine colour. While waiting for the chestnuts to cook, let’s prepare chestnut rice. I’ll use the ones that failed and the ones that floated. How’s the colour, I wonder? Before the water turned wine-coloured,
it became clear, so I stopped boiling them. Now, it’s time for the “string removal” step. It’s a bit dull and fiddly work. Gently remove the fibres and residue on the surface with a bamboo skewer. I used a toothpick. Rinsing them under running water made it the easiest and quickest. They look lovely now. ^^ Next, we’ll simmer the chestnuts with sugar. Add enough water to cover the chestnuts, and bring to a simmer. Use sugar equal to 65% of the chestnuts’ weight. Add the sugar in three parts, one portion each time. Once it starts to bubble, turn off the heat and let it cool. Bring it to the heat again for the second sugar addition. Repeat the same process once more – a total of three times. I used to be surprised that candied chestnuts or marron glacé at shops cost around £3 each, but now I understand why. I dyed a cloth using the water from boiling the chestnuts before adding sugar. It turned into a deep, beautiful autumn shade. The chestnut rice was delicious too. ^^ In this recipe, if stored in sterilised jars,
it keeps in the fridge for about 3–6 months. Once opened, please enjoy within two weeks. For freezing, remove the air and freeze with the syrup;
it lasts about a year. Thaw slowly in the fridge to keep the texture. Chestnuts made with care and time.
I’ll save them to share with my family at New Year. Thank you so much for watching until the end. ^^
Wishing you a peaceful and lovely day. Next time, I’ll share my first sweet potato harvest.

#秋 #栗の渋皮煮 #保存食

00:00 🍂 オープニング
00:20 🌰 利平栗を洗って下ごしらえ
00:47 💧 浮いた栗を取り除き、熱湯で皮をやわらかく
01:17 🔥 鬼皮をていねいにむく
02:15 🥣 重曹を入れて煮る（1Lに小さじ1）
03:06 💦 煮汁を替えて渋をやさしく抜く
03:57 🍳 筋取りと渋皮のお掃除
04:47 🍯 砂糖を3回に分けて煮含める
06:34 ❄️ 保存方法（冷蔵・冷凍）
06:13 🪶 煮汁で布巾を染めてみました
06:34 ❄️ 保存方法（冷蔵・冷凍）
07:19 🌙 エンディング

🌿 今回の動画について
今回は「秋の味覚、栗の渋皮煮」。
栗の王様・利平栗を使って、初めて渋皮煮づくりに挑戦しました🌰
お湯で鬼皮をやわらかくしてむき、重曹で煮て渋を抜きながら、
ゆっくり砂糖をしみ込ませていく手間ひまのかかる工程です。

煮汁が透き通るころには、台所にやさしい秋の香りが広がります。
最後は、煮汁で布巾を染めて“秋色の手仕事”も楽しみました🍁

🥄 栗の渋皮煮 材料（約10〜12個分）
・栗…1kg（今回は利平栗）
・きび砂糖…650g（栗に対して約65％）
・重曹…小さじ2（1Lに対して小さじ1）

お好みで、洋風にするならラム酒やバニラビーンズ、
和風にするならみりんを少し加えると香りが豊かになります。

🍯 保存期間の目安
冷蔵：約3〜6ヶ月（開封後は2週間以内）
冷凍：約1年（シロップごと空気を抜いて冷凍。再冷凍NG）

🍂 今回のポイント
・ はじめての渋皮煮に挑戦！
・ 重曹で渋を抜くコツ
・ 筋取りをラクにする方法（流水がおすすめ）
・ 煮汁で布巾染めアレンジ

▶ 前回の動画：Chapter 19「秋のベランダ菜園＆豆腐チョコムース」
▶ 次回の動画：Chapter 21「さつまいもの収穫」

🎵 Music: DOVA-SYNDROME より のるさん「Never ending story」

#栗の渋皮煮 #利平栗 #秋の味覚 #保存食 #手仕事 #スローライフ #自然な暮らし #オーガニック #家庭料理 #秋レシピ #slowLife #japan