Umami chestnut filling
Equipment
- 1 cooking pot
- 1 sauté pan
Ingredients
- 200 grams Chetsnuts
- 2 tbsp Wild black garlic oil https://chefofnature.com/?p=1281
- 3 tbsp Koji fermented puffball paste https://chefofnature.com/?p=1096
- 1 tbsp Crow garlic leaves optional
- 4 tbsp Neutral oil
Instructions
- Wash the chestnuts and carve a cross trough the outer skin with a sharp knife.
- Boil the chestnuts for 30 minutes and rinse them in cold water afterward, the cuts should open a bit as shown in the image.
- Peel the outer skin of the chestnuts.
- Chop the chestnuts into small bits (you can use a food processor to grain chestnuts).
- Heat neutral oil and fry chestnuts for 5 minutes.
- Add wild garlic oil, puffball paste, and crow garlic. Mix all well.
