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1. With a small, sharp knife, cut a long gash in the flat, softer side of each of the 20 chestnuts. Put the chestnuts in a 1½- to 2-quart saucepan, cover them completely with cold water and bring to a boil.
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2. Cook briskly for 2 or 3 minutes, then remove the chestnuts from the pan and peel off their shells.
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3. Bring 2 cups of water to a boil in a 1-quart saucepan and drop in the peeled chestnuts. Simmer uncovered for about 20 minutes, then drain and set aside.
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4. Combine 1cup of cold water and 3 tablespoons of sugar in a 1-quart saucepan. Bring to a boil, add the chestnuts, and cook uncovered over moderate heat for 20 minutes, or until the chestnuts are tender but not falling apart.
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5. Stir in 2 more tablespoons of sugar and cook for another 5 minutes. Cool to room temperature in the cooking liquid.
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6. Drain the chestnuts and serve as a sweet course, toward the end of a Japanese meal or as the filling for igaguri.
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