Chestnuts rice (Kuri Gohan). Chestnut rice or Kuri Gohan is a traditional Japanese fall rice recipe. This aromatic chestnut rice with black sesame and a pinch of salt is perfect for fall evenings. Every fall I am thankful for all the new crops that the farmers cultivate and harvest.
Sprinkle some sesame on top, and you have a very satisfying, festive dish to celebrate the season with! This chestnut sticky rice is a delicious and simple Japanese dish that is perfect for the fall & winter season. I absolutely love the amazing flavor of roasted & peeled chestnuts. You can have Chestnuts rice (Kuri Gohan) using 4 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Chestnuts rice (Kuri Gohan)
- Prepare 300 g of rice.
- It’s 300 g of chestnuts.
- Prepare 400 ml of water.
- It’s 1/2 tsp of salt.
And lucky for me they are easy to find in the grocery stores in season. Today I'm also celebrating the anniversary of this blog! If you don't want to go through all the. Place rice, kombu, chestnuts (on the top), sake, mirin, water and salt into.
Chestnuts rice (Kuri Gohan) step by step
- Soak the chestnuts in water for 1 hour to make the husks softened. 1 hour later, take the husks off..
- Soak the rice in water for 1 hour and drain well..
- Put the rice, the water and the salt in a rice cooker and stir together. Add the chestnuts on top and turn on the switch..
Kuri Gohan (Chestnut Rice) is one of Takikomi Gohan which is steamed rice with other ingredients. I think this style food is similar to Paella. There are many kinds of Takikomi Gohan and some are already introduced in this site such as Taimeshi, Takenoko Gohan and Edamame Gohan. To peel the chestnuts, first, bring ample amount of water to a boil and pour into a medium bowl. Keep the peeled chestnuts in cold water until ready, then drain.