Japanese chestnut rice recipe, Kuri Gohan 栗ごはん
Kuri gohan is a traditional Japanese autumn dish made with rice and chestnuts. This quick version of the recipe is perfect for cold fall weather.
Equipment
- 1 RiceCooker optional but recommended
Ingredients
- 500 g of raw chestnuts or 250 g pre-cooked chestnuts in water
- 300 g of raw Japanese rice or 2 pods for the zorijushi
- 360 ml water to be readjusted according to the pressure cooker
- 20 ml of sake or 1/5 tbsp. of sake
- 1 tsp of salt
- gomashio toasted sesame condiment and sea salt (optional)
- black sesame (optional)
Instructions
- If using raw chestnuts, soak the chestnuts in water for about an hour and drain. Cut 5 mm from the bottom of the chestnut, then remove the brown bark. You will be left with a thin skin that you will have to peel off with a knife. You will see the yellowish flesh of the chestnut. Soak them in water for 30 minutes in a bowl. Drain and reserve.
- Wash the rice until the water runs clear. Ideally soak for 30 minutes in water, your rice will be even softer.
- In your rice cooker, add rice, cooking water, salt, sake and mix a little. On top, add your chestnuts. ATTENTION: Respect well the doses of your rice cooker.
- When the rice is cooked, mix it gently with a rice spatula and put it in a bowl to finish.
