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July 28, 2008

Broiled chestnut Anco chaozu

July 28, 2008 09:00 AM | cooked , dessert , recipes

Broiled chestnut Anco chaozu Image*Outline
The combination named the broiled chestnut and Anco that changes seemingly. It becomes a new taste if mixing in the mouth each other. An article fit to eat with Japanese tea at the time of sweets.

Broiled chestnut Anco chaozu Image*Ingredients
Skin of chaozu:6 pieces

Broiled chestnut:6

Anco of grain:60g

Salad oil:Proper quantity

Butter:1 teaspoon

1:The broiled chestnut is cut in the half, and put in the bowl. Anco of grain is added to the bowl. And, mix it.

2:'1' is put on the skin of the chaozu, it makes to folding twice, and encompass. It shuts from the edge little by little.

3:The salad oil is put in the frying-pan and heat it. '2' is arranged like the radiation and put it when heating it enough. And, burn by the medium flame for about 3 minutes until the color attaches to the skin.

4:When the color attaches, water is done while maintaining the medium flame and the cap in addition to the frying-pan is done in 100cc. Make it to roasting in a covered pan as it is for about 3 minutes.

5:The lid is removed and make it to the high heat. And, butter is put on the chaozu. In addition, burn heating it for about 1 minute.


1:When the broiled chestnut is large, you may cut it in 3 or 4.

2:It might be delicious even if it deep-fries in oil without burning.

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