Kuritsubo (Chestnuts and Vegetable Stew) ｜ Our Regional Cuisines

1. Peel the chestnuts, removing both the outer shell and inner bitter skin. Cut the carrots, lotus roots, satoimo(=Japanese taro), and chicken into bite-sized pieces. Dice the thick-fried tofu into small cubes. For the dried shiitake mushrooms, rehydrate them and cut into bite-sized pieces.
Save the soaking liquid from the dried shiitake mushrooms as it will be used later when simmering the ingredients.

2. Parboil the gobou(=burdock root) by cutting it into irregular pieces. Tear the konjac(=yam cake) into bite-sized pieces and dry roast them in a pot. Rinse the kombu(=kelp) quickly and tie it into a knot.

3. Heat oil in a pot, stir-fry the chicken, then add the ingredients from steps 1 and 2. Simmer in dashi (=Japanese soup stock).

4. Once it comes to a boil, add the chestnuts and season with sake, sugar, miso, and soy sauce. Simmer until the ingredients become tender. When done, turn off the heat and let it steep to enhance the flavors.
Locals often harvest and peel chestnuts during their peak season, quickly blanch them in salted water, and freeze them for later use. Storing chestnuts in a plastic bag with water and freezing them also helps extend their shelf life.