Kuri Gohan (Japanese Chestnut Rice)

Kuri Gohan is a rice dish that allows you to enjoy the aroma, sweetness, and texture of chestnuts. With just simple seasoning, you can fully appreciate the delicate flavor of chestnuts along with the subtle essence of Japanese cuisine.

Kuri Gohan is a Japanese dish made by cooking chestnuts with rice. "Kuri" refers to chestnuts, and "Gohan" means rice. A small amount of sake and salt is usually added to enhance the flavor. While whole chestnuts are commonly used, you can also substitute them with commercially available peeled chestnuts or Kuri no Kanroni (Japanese candied chestnuts).

In Japan, there is a cultural tradition of cooking seasonal ingredients together with rice, and kuri gohan is a popular dish enjoyed during the fall. It is served not only as an everyday meal but also on special occasions due to its exquisite appearance.

When preparing this dish using whole chestnuts, there are three essential steps: peeling the outer shells, removing the inner skins, and eliminating the harsh aftertaste. Therefore, if you are planning to use a large quantity all at once, it is important to keep in mind that a significant amount of time and effort will be required.

While you can skip all of these steps by opting for commercially available peeled chestnuts, I still recommend using whole chestnuts, as they offer superior flavor.

The tool you need to make this dish is the same as the one used to cook regular Japanese rice: a pot or a rice cooker. In Japan, while most households have a rice cooker, it is less common outside of Japan, so I’m sharing a recipe using a pot here. Of course, you can also use a rice cooker; in that case, simply replace the pot with the rice cooker in the recipe.

To learn more about how to cook Japanese rice on the stove, please refer to the linked page.

In Japan, there are many types of cooked rice dishes made with fresh, seasonal ingredients. One representative rice dish in fall is kuri gohan, but there are also other seasonal varieties, such as mame gohan (green pea rice), corn rice, ginger rice, satsumaimo gohan (Japanese sweet potato rice), and kaki gohan (oyster rice), all prepared according to the season.

In traditional Japanese kaiseki restaurants, it is customary to serve a rice dish made with seasonal ingredients before dessert. If you have the opportunity to try kaiseki cuisine, pay attention to the ingredients used in the rice dishes. You will surely experience the essence of the season.

Ingredients

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Instructions

🕒 Total: 2 hrs hrs 25 mins mins

If you are using peeled chestnuts or kuri no kanroni (Japanese candied chestnuts), start from step 4.

Step 1
Soak whole chestnuts in water for at least 1 hour, or in warm water at around 122℉ (50℃) for 20 minutes.

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Step 2
Cut off the bottom part of the chestnuts and peel the outer shells.

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Step 3
Remove the inner skins from the chestnuts thoroughly with a knife. Fill a bowl with water and place the peeled chestnuts in it. Soak them for 30 minutes, changing the water when it becomes cloudy.

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Step 4
Place a sieve over a bowl, add rice, and rinse it with water (not included in the recipe). Repeat this process several times, changing the water each time.

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Step 5
Soak the rinsed rice in water (as specified in the recipe) in a pot for at least 30 minutes.

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Step 6
Add sake and salt to the pot and mix. Cut the chestnuts into bite-sized pieces and place them evenly on top of the rice.

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Step 7
Cover the pot and bring it to a boil. Once boiling, reduce the heat to low and continue cooking for 10 minutes, or slightly longer for larger quantities (11 minutes for 4 servings, 12 minutes for 6 servings).

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Step 8
Turn off the heat and let it steam for 15 minutes with the lid still on.

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To store

You can store it in the refrigerator for up to 2 days.