Japanese Chestnut Rice (Kuri Gohan)
A simple rice dish packed with plump chestnuts from Sasayama, Japan. This dish isn't flavored only with a touch of salt so you can fully enjoy the subtle sweetness from the chestnuts. Perfect for the fall!
Background: My hometown Sasayama, also called Tamba-Sasayama is known for the good food that comes from its mountains and fields. Tamba Chestnuts are famous because they're much plumper and keep their texture better than regular ones. Everyone loves them so much, there are tons of local recipes using the chestnuts! This dish is one of the simplest (yet super delicious) recipes, so give it a try!
- Chestnuts, uncooked/unroasted (A couple of handfuls (about enough to cover the bottom of your rice cooker) )
- White rice (short grain if you have) (540 ml = 2 1/3 US cups or 3 Japanese rice cups))
- Salt (a pinch or two)
Soak shelled chestnuts overnight, then shell and peel like the picture. Toss them in with you rice and steam as usual in the rice cooker or pot. That's it!
Really good sprinkled with black sesame seeds an a bit of salt or made into chunky, chestnutty onigiri (rice balls). Enjoy ;)
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.