A sushi chef shares a recipe of Japanese-style chestnut compote, shibukawa-ni in Japanese. He shows many tips such as how to peel the outer shell, simmer chestnuts without ripping the inner skin, remove the harsh taste of chestnuts and glaze simmered chestnuts.
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■Contents
0:00 How to make Japanese-style chestnut compote
0:12 Procedure of making chestnut compote
1:08 What to do before peeling the outer shell
1:43 ★How to peel the outer shell
2:19 Example of chestnut not shelled nicely
2:49 Tip 1 on peeling the outer shell
3:49 Tip 2 on peeling the outer shell
4:50 Is it fine to leave a little bit of shell on?
5:10 What to do with shelled chestnuts
5:28 ★How to remove the harsh taste of chestnuts
5:52 What is baking soda?
6:13 What is the heat level for removing the harsh taste?
6:48 What is the amount of baking soda to be used?
7:19 How to clean chestnuts after removing the harsh taste
8:14 Where is the famous chestnut producing area in Japan?
9:04 Removing the harsh taste for the second time
9:52 Chestnuts after removing the harsh taste
10:06 ★How to flavor chestnuts
10:35 What is the amount of sugar to be used?
11:14 What is the amount of water to be used
11:34 How long should you simmer chestnuts?
12:34 Chestnuts after soaking in water and sugar overnight
13:04 How to glaze chestnuts
13:35 ★How to boil down the simmering water
15:17 Finished Japanese-style chestnut compote
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[Recommended Seasonings by Watari]
■Chidorisu 1.8 L
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Rice vinegar with refreshing flavor
■Mitsuban Yamabuki 900 ml
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Red vinegar with rich flavor
■Sanshu Mikawa Mirin 700 ml
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Aromatic mirin (sweet sake) made from sticky rice
■Inoue Koshiki Joyu 900 ml
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Soy sauce with strong flavor
■Amabito-no-moshio 100 g
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Salt with seaweed flavor
[Recommended Kitchen Utensils by Watari]
If you would like more details, feel free to DM me on Line (link below).
■Knife (by Suisin)
ginzawatari.suisin-shop.com/ec/
The knife I actually use
■Chopping board (by Miyoshino Kitchen)
ginzawatarim.theshop.jp/
The chopping board I actually use
■Dishes
ginzawatari.thebase.in/
The dishes I actually use
■Chopsticks for Dishing-up
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■Fish Scaler
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■Fish Bone Tweezer
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[Watari's Sushi Restaurant]
I have opened my own sushi restaurant "Sushi Watari" in Shibuya, Tokyo, on October 1, 2020.
I’m going to try to meet every possible need of my customers with services such as delivery and catering in addition to serving at the restaurant. I only take reservations (only for a private room) at the moment, so feel free to contact me if you are interested.
(1) Restaurant
*Courses only *Reservation required
*Only private room available (7 counter seats)
■Lunch (1 pm – 5 pm)
Seasonal sushi and appetizer course: From JPY 10,000
■Dinner (5 pm – 10 pm)
Seasonal fish course with drink: From JPY 20,000
(2) Delivery
■Standard sushi platter (12 kinds, 24 pieces): JPY 16,000
■Deluxe sushi platter (12 kinds, 24 pieces): JPY 20,000
*Delivery fee: Not included
(3) Catering
■Appetizer and sushi course: JPY 10,000 per serving
*Minimum order: 4 servings
*Travel fee: Not included
Please DM me on Line (link in the “About” section of my channel) if you want to make a reservation or have any questions. (If you don’t use Line, you can also contact me via Twitter or Instagram.)
■Address
1F Seiko Bldg., 1-6-4, Shibuya, Shibuya-ku, Tokyo, Japan
■Watari’s Line link
line.me/R/ti/p/%40182vttln
(To make a reservation, send me your name, date and time, and the number of people.)
銀座渡利