1. Roast in a skillet for 3-4 minutes and then soak the chestnuts overnight in enough water to cover the chestnuts.

2. Place the soaked chestnuts in a pressure cooker, with a pinch of sea salt.

3. Strain the soaking water through a fine mesh strainer to filter out the chestnut skins. 

4. Add the soaking water to the pressure-cooker and more water to cover the chestnuts. Pressure cook for 50 minutes.

5. When done remove the chestnuts from the pressure cooker and puree in a suribachi to create a paste.

To cover ohagi with the topping:

• Spread 1-2 tbsp of the topping on a plastic saran wrap, place the ohagi rice ball on top, firmly cover it with the wrap. Unwrap it. The ball should be comletely covered with the topping and the wrap should be almost clear.

• Repeat for the rest of the balls.

• Serve.