Japanese Chestnut Rice allows you to enjoy the aroma, sweetness, and texture of chestnuts, making it a dish worth trying during the bountiful chestnut season. With just simple seasoning, you can fully appreciate the delicate flavor of chestnuts along with the subtle essence of Japan.
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What is Japanese Chestnut Rice?
Japanese Chestnut Rice is a dish made by cooking chestnuts with 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 (chestnuts simmered in sugar syrup).
In Japan, there is a cultural tradition of cooking seasonal ingredients together with rice, and chestnut rice is a popular dish enjoyed during the fall. It is served not only for everyday meals but also for special occasions due to its exquisite appearance. Enjoy the delicate flavor and texture of chestnuts.
Possible additions
Japanese chestnut rice typically consists of just rice and chestnuts (excluding seasonings). Even when additional ingredients are included, toasted sesame seeds are sometimes sprinkled on top to provide a textural accent. By refraining from adding extra ingredients, you can fully enjoy the essence of the chestnuts.
Preparation of whole chestnuts
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.
Cooking tools
The tool required to make Japanese chestnut rice is the same as the one needed 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 the recipe using a pot here.
To learn more about "How to cook Japanese Rice using a pot," please refer to the linked page.
Seasonal Japanese rice dishes
In Japan, there are many types of cooked rice made with fresh seasonal ingredients. One of the representative rice dishes during the fall in Japan is chestnut rice, but there are also other dishes such as "Mame Gohan" (Green Pea Rice), "Ginger Rice," "Corn Rice," and "Satsumaimo Gohan" (Japanese sweet potato rice), all prepared according to the season.
In traditional Japanese kaiseki restaurants, it is common to serve cooked rice made with seasonal ingredients as a staple dish before dessert. If you have the opportunity to try kaiseki cuisine, pay attention to the ingredients used in the rice. You will surely experience the essence of the season.
Ingredients
- 8 oz. (225g) whole chestnuts (When using peeled chestnuts or kuri no kanroni, adjust the quantity of whole chestnuts to 70%.)
- 5.3 oz. (150g) or ¾ cup (180ml) Japanese short-grain rice
- ⅘ cup (190ml) water (for the rice)
- ½ Tbsp sake
- ½ tsp salt
If you replace 20% of the Japanese short-grain rice with Japanese glutinous rice, the grains will become sticky, resulting in soft and chewy chestnut rice. (The cooking process remains the same.)
Step-by-step instructions
🕒 Total 2 hrs 25 mins
If you are using peeled chestnuts or kuri no kanroni, start from step 4.
Step 1
Soak the whole chestnuts in water for at least 1 hour, or in warm water at around 122°F (50°C) for 20 minutes.
Step 2
Cut off the bottom part of the chestnuts and peel the outer shells.
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.
Step 4
Place a sieve over a bowl, add the rice, and rinse it with water (not included in the recipe). Repeat this process several times, changing the water each time.
Step 5
Soak the rinsed rice in water (as specified in the recipe) in a pot for at least 30 minutes.
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.
Step 7
Cover the pot and bring it to a boil. Once it comes to a boil, 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).
Step 8
Turn off the heat and let it steam for 15 minutes with the lid still on.
To Store
You can store it in the refrigerator for up to 2 days.
Tips on how to make
- Soak the whole chestnuts in water or warm water. This process helps to soften the outer shells, making them easier to peel.
- Remove the inner skins from the chestnuts thoroughly. By doing this, you can prevent them from appearing darker after cooking.
- Soak the peeled chestnuts in a bowl of water. This will remove any harsh aftertaste from the chestnuts. If the water becomes cloudy, replace it.
Recipe Card
Chestnut Rice
Ingredients
- 8 oz. (225g) whole chestnuts (When using peeled chestnuts or kuri no kanroni, adjust the quantity of whole chestnuts to 70%.)
- 5.3 oz. (150g) or ¾ cup (180ml) Japanese short-grain rice
- ⅘ cup (190ml) water (for the rice)
- ½ Tbsp sake
- ½ tsp salt
Instructions
- Soak the whole chestnuts in water for at least 1 hour, or in warm water at around 122°F (50°C) for 20 minutes.
- Cut off the bottom part of the chestnuts and peel the outer shells.
- 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.
- Place a sieve over a bowl, add the rice, and rinse it with water (not included in the recipe). Repeat this process several times, changing the water each time.
- Soak the rinsed rice in water (as specified in the recipe) in a pot for at least 30 minutes.
- 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.
- Cover the pot and bring it to a boil. Once it comes to a boil, 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).
- Turn off the heat and let it steam for 15 minutes with the lid still on.
Notes
- If you replace 20% of the Japanese short-grain rice with Japanese glutinous rice, the grains will become sticky, resulting in soft and chewy chestnut rice. (The cooking process remains the same.)
- If you are using peeled chestnuts or kuri no kanroni, start from step 4.
- You can store it in the refrigerator for up to 2 days.
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