Grandma's Recipes 
* Photo is for reference Japanese Grandma's Chicken and Chestnut Stew (Torikuri)
Torikuri is a warming Hokkaido stew bringing together tender chicken and sweet chestnuts in rich broth. Dating to Hokkaido's frontier days, it makes the most of autumn's harvest.
🧂 Ingredients
* In traditional Japanese grandma cooking, measurements are approximate — think of them as guidelines rather than exact amounts.
| Main Ingredients | |
| Chicken thigh | A generous portion (Cut into pieces) |
| Chestnuts (peeled) | A big handful (Fresh are best) |
| Seasonings | |
| Soy sauce | A good splash |
| Mirin | A splash |
| Sugar | A spoonful |
| Sake | A splash |
| Dashi broth | Enough to cover (甘露煮のシロップを入れるため控えめに) |
👩🍳 Instructions
- 1
Brown the chicken pieces in a pot.
- 2
Add chestnuts and dashi. Bring to a simmer.
- 3
Add sake, sugar, mirin. Simmer gently.
- 4
Add soy sauce, simmer until chestnuts are tender and liquid reduces to a glaze.
💡 Low and slow — rush it and chestnuts fall apart
📖 Memories & Stories
Every autumn, grandma spent an afternoon peeling chestnuts by hand to make this stew. She said the work was worth it because nothing else tasted like freshly peeled chestnuts simmered with chicken.
🍽 Cultural Background
Hokkaido's food culture was shaped by settlers who adapted traditions to the island's harsh climate. Torikuri reflects this pioneering spirit — simple, nourishing, designed for long winters.