Kuri Gohan — Kyoto Chestnut Rice

Chestnuts cook together with short-grain rice, kombu and sake. Use peeled chestnuts, a sieve and a rice cooker that accepts a measured water amount.

Loading kitchen…

Method

4 clear steps

1
If starting with whole chestnuts, remove the hard shell and inner brown skin. Put the 15 peeled chestnuts straight into water and change the water until it stays clear, then drain.
2
Rinse the rice 30 minutes before cooking, transfer to a sieve and let it drain.
3
Put the rice, 3⅓ Japanese cooking cups of water, kombu, salt and sake into the rice cooker and mix. Add the peeled chestnuts and cook on the normal white-rice setting. Use 200 ml cooking cups for this recipe, not the 180 ml cup supplied with a rice cooker; do not add extra water to the cooker marks.
4
When cooking is complete, remove the kombu, gently fluff the rice, portion into bowls, and sprinkle with a little black sesame.

Fit page

Japan

Chestnuts cook together with short-grain rice, kombu and sake. Use peeled chestnuts, a sieve and a rice cooker that accepts a measured water amount.

Loading kitchen…

4 clear steps

1
If starting with whole chestnuts, remove the hard shell and inner brown skin. Put the 15 peeled chestnuts straight into water and change the water until it stays clear, then drain.
2
Rinse the rice 30 minutes before cooking, transfer to a sieve and let it drain.
3
Put the rice, 3⅓ Japanese cooking cups of water, kombu, salt and sake into the rice cooker and mix. Add the peeled chestnuts and cook on the normal white-rice setting. Use 200 ml cooking cups for this recipe, not the 180 ml cup supplied with a rice cooker; do not add extra water to the cooker marks.
4
When cooking is complete, remove the kombu, gently fluff the rice, portion into bowls, and sprinkle with a little black sesame.

Recipes from the same place, or built on the same ingredients.