Enjoy chestnuts in season in a main dish. Their texture is similar to potatoes or kabocha squash, so you can probably use them in a lot of things. This is the second dish I came up with after chestnuts in rice.
Make a 1cm cut in the bottom of each chestnut with the heel of a kitchen knife. Put in a pressure cooker with water to cover.
Bring the cooker up to pressure, and cook under pressure (after the pin has gone up) over low heat for 2 to 3 minutes. Leave to cool down and de-pressurize on its own. Peel the chestnuts from where you make the cuts (remove the inner skin too).
Cut the pork skirt into bite sized pieces, sprinkle with salt and coarsely ground black pepper, and put into a plastic bag with the sliced onion.
Add 2 tablespoons of sake to the bag, and rub it into the meat well. Leave it to marinate in the refrigerator for an hour if possible.
Start cooking the pork skirt in a non-stick frying pan, starting with the pieces with fat on them. (Don't add oil.)
When the fat renders from the pork, wipe the pan with kitchen towels. Add all the onions (with the marinade) to the pan.
Sauté until the onion is wilted and the meat changes color. Add 10 g of butter.
Add the cooked chestnuts to the pan.
Mix to coat everything with the butter, and turn off the heat. Season with salt and pepper.
I used aosa seaweed as garnish. You could use dried parsley or toasted nori seaweed instead.
Story Behind this Recipe
I was thinking up ways to use chestnuts other than in chestnut rice, and came up with this.
Prepping the chestnuts is hard work, but I recommend doing a big batch of them at once and freezing them. Freezing also improves the texture of the chestnuts and makes them more floury. I used pork skirt this time, but this works with chicken too!! Thigh meat will work well here.