The vibrant yellow of Kuri no Kanroni, a sweet Japanese dish made from chestnuts, catches one's eye. The delicate balance between the chestnut flavor and the sweetness of sugar creates a gentle taste that spreads throughout the mouth.
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What is Kuri no Kanroni?
Kuri no Kanroni is a Japanese sweet dish made by simmering peeled chestnuts in sugar syrup. Kuri means chestnuts, no indicates possession (modifying the word following it), and Kanroni refers to fruits simmered in sugar syrup.
The beautiful golden color of this dish is believed to bring good luck, and in Japan, it's often enjoyed during celebratory occasions like New Year's. It's also a familiar ingredient in Japanese confections, such as Kuri Kinton (mashed sweet potatoes with candied chestnuts) and Kuri Yokan (Japanese red bean jelly with chestnut).
The source of bright yellow
Chestnuts have a yellowish color, but achieving the vibrant yellow of kuri no kanroni isn't possible with chestnuts alone. To attain this color, gardenia pods are necessary. Gardenia pods act as a natural dye for coloring, and when simmered with chestnuts, they turn the chestnuts a brilliant yellow.
Can you find gardenia pods in your local area? If not, you can still prepare this dish without them. Although it won't achieve the vivid yellow color, the flavor remains unchanged. In Japan as well, it's common to prepare this dish without using gardenia pods.
Preparation of whole chestnuts
When preparing chestnut rice using whole chestnuts, there are three essential steps: peeling the outer shells, removing the inner skins, and eliminating the harsh aftertaste. Therefore, if you're planning to use a large quantity all at once, it's important to keep in mind that a significant amount of time and effort will be required.
If you opt for commercially available peeled chestnuts, you can skip all of these steps. Nevertheless, I still recommend using whole chestnuts, as they offer a superior flavor.
Ingredients
- 1 lb (450g) whole chestnuts (When using peeled chestnuts, adjust the quantity of whole chestnuts to 70%.)
- 1 dried gardenia pod
- 1 ½ cups (360ml) water (for step 5)
- 6.2 oz. (175g) sugar
Step-by-step instructions
🕒 Total 14 hrs 50 mins
If you are using peeled chestnuts, start from step 4.
Step 1
Soak the whole chestnuts in water for at least 1 hour, or in warm water at around 122°F (50°C) for 20 minutes.
Step 2
Cut off the bottom part of the chestnuts and peel the outer shells.
Step 3
Remove the inner skins of the chestnuts thoroughly with a knife. Fill a bowl with water and put the peeled chestnuts in it. Let the chestnuts soak in the water for 30 minutes, changing the water when it becomes cloudy.
Step 4
Crack the gardenia pod using a knife handle or pliers. Put water (not included in the recipe) in a pot and bring it to a boil. Once it comes to a boil, add the peeled chestnuts and the cracked gardenia pod. Keep simmering over low heat for 15 minutes.
Step 5
Remove the simmered chestnuts and transfer them to another pot, taking care not to crack them. Add water (amount indicated in the recipe) and sugar to the pot with the chestnuts, and bring it to a boil. Once it's boiling, let it simmer over low heat for 20 minutes.
Step 6
Turn off the heat and transfer the chestnuts, along with their syrup, to a storage container. Once the residual heat has dissipated, put them in the refrigerator for at least half a day.
To Store
If the container has been sterilized and the chestnuts are soaked in syrup, you can store kuri no kanroni in the refrigerator for about 3 months.
Tips on how to make
- Soak the whole chestnuts in water or hot water. This process helps to soften the outer shells, making them easier to peel.
- Remove the inner skins of the chestnuts thoroughly. By doing this, you will prevent them from appearing darker after cooking.
- Soak the peeled chestnuts in a bowl of water. This will remove any harsh aftertaste from the chestnuts. If the water becomes cloudy, replace it.
- Simmer the chestnuts over low heat. Boiling over high heat might cause the chestnuts to move in the pot and crack.
Recipe Card
Kuri no Kanroni (Chestnuts Simmered in Sugar Syrup)
Ingredients
- 1 lb (450g) whole chestnuts (When using peeled chestnuts, adjust the quantity of whole chestnuts to 70%.)
- 1 dried gardenia pod
- 1 ½ cups (360ml) water (for step 5)
- 6.2 oz. (175g) sugar
Instructions
- Soak the whole chestnuts in water for at least 1 hour, or in warm water at around 122°F (50°C) for 20 minutes.
- Cut off the bottom part of the chestnuts and peel the outer shells.
- Remove the inner skins of the chestnuts thoroughly with a knife. Fill a bowl with water and put the peeled chestnuts in it. Let the chestnuts soak in the water for 30 minutes, changing the water when it becomes cloudy.
- Crack the gardenia pod using a knife handle or pliers. Put water (not included in the recipe) in a pot and bring it to a boil. Once it comes to a boil, add the peeled chestnuts and the cracked gardenia pod. Keep simmering over low heat for 15 minutes.
- Remove the simmered chestnuts and transfer them to another pot, taking care not to crack them. Add water (amount indicated in the recipe) and sugar to the pot with the chestnuts, and bring it to a boil. Once it's boiling, let it simmer over low heat for 20 minutes.
- Turn off the heat and transfer the chestnuts, along with their syrup, to a storage container. Once the residual heat has dissipated, put them in the refrigerator for at least half a day.
Notes
- If you are using peeled chestnuts, start from step 4.
- If the container has been sterilized and the chestnuts are soaked in syrup, you can store kuri no kanroni in the refrigerator for about 3 months.
- The listed calorie count is based on the assumption that all of the syrup is consumed. The calorie content of kuri no kanroni alone is 190 calories per serving.
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