Tea cloth steaming of chestnuts

How to make

1. 1

   Chestnut washed well, put into UNILLOY 22cm casserole and put in full water, boil for 30 ~ 40 minutes with the lid.

2. 2

   While hot, cut with a kitchen knife in a half, and contents taken out with a teaspoon etc.

3. 3

   ③ pureed, add a little of salt and mixed. (If it is hard, add moisture)

4. 4

   Each 1/5 quantity of ③ wrung by a lap or tea cloth.

5. 5

   Place on a vessel and put into a steamer. Steam about 10 minutes. (Primary broth)

6. 6

   (Primary broth) Kelp soaked in water over 1 hour and boiled low heat for 10 minutes.

7. 7

   Kelp taken out, boil once and skim off the scum.

8. 8

   Turn off fire and add a cup of water to lower the temperature and add dried bonito.

9. 9

   Then dried bonito sunken, strained on a strainer witch covered with tightly squeezed tea cloth. (Silver sauce)

10. 10

    Kudzu melted with the primary broth, strained once. Put into UNILLOY 22cm casserole and add seasoning of A.

11. 11

    Heat over medium while stirring, kneaded and mixed until to be transparent.

12. 12

    ⑪ silver sauce covered with ➄ and put “wasabi” and sprinkle “arare”.