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Normally this egg yolk is not completely cooked, and it’s a bit sticky texture with good flavor! Joel Robuchon bakery just started Autumn fair which use pumpkin, chestnut, and sweet potatoes..
Autumn appetite, buta, buta kakuni, buta no kakuni, chestnut, Cook, cooking class, Dashi, fish, how to cook buta no kakuni, how to make buta no kakuni, Japan, japanese, japanese cooking, Japanese cooking class tokyo, Japanese cuisine, Japanese food, japanese meat, Japanese people, Japanese pork stew, Japanese recipes, Kakuni, leak, negi, Pork, Pork Belly, pork kakuni, pork stew, pumpkin, recipe, Soy sauce, Sweet potato, tokyo, Yum! Once it boils, remove the lid and cook for 2 hours with lower heat or until the meat became soft.
If you have left over of this pork, it’s also nice to make fried rice with diced pork and this sauce! We usually eat it on New Year’s Day- If you know something sweet potato paste in Osechi, that is!


I sometimes make sponge cake with Kuri Kinton and whipped cream for dessert if I have leftover! I used chestnut for Kuri-Gohan (rice cooked with chestnut) first, and then I made Shibukawani yesterday.
With a sharp knife, cut a little hardshell and peel off with hand carefully (keep the inner skin on) After peel off, place in a water.
Clean up the black surface of the chestnuts with finger (gently rubbing) and bamboo skewer.
It’s natural look and a fantastic taste, you can also use it for making many kinds of sweets. Put the chestnut in a water and keep in a fridge for 1 day, after they are soaked well then it’s easier to peel the hardshell.


Place plenty of water, baking soda, and chestnut in a pan and cook for 30 minutes with lower heat.
But the Home-made one is less sweet and you have natural flavor from the ingredients, and it’s nice!



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