Japanese Chestnut Rice, which allows you to savor the aroma, sweetness, and texture of chestnuts, is a dish you should definitely try, especially during the delightful chestnut season. With just simple seasoning, you can fully enjoy the delicate flavor of chestnuts.
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What is Japanese Chestnut Rice?
Japanese Chestnut Rice is a dish made by cooking chestnuts with rice. The seasoning is usually achieved by adding a small amount of salt and sake to enhance the chestnut flavor. While whole chestnuts are commonly used, you can also substitute them with commercially available peeled chestnuts or kuri no kanroni.
In Japan, this dish is served not only for everyday meals but also for special occasions due to its exquisite appearance. Enjoy the delicate flavor and texture of the chestnuts!
What can be added?
Japanese chestnut rice typically consists of just rice and chestnuts (excluding seasonings). Even when additional ingredients are included, only toasted sesame seeds are sprinkled on top to provide a textural accent. By refraining from adding extra ingredients, you can fully savor the essence of the chestnuts.
Preparation of whole chestnuts
When preparing chestnut rice using whole chestnuts, there are three essential steps: peeling the outer shells, removing the inner skins, and eliminating the harsh aftertaste. Therefore, if you're planning to use a large quantity all at once, it's important to keep in mind that a significant amount of time and effort will be required.
If you opt for commercially available peeled chestnuts, you can skip all of these steps. Nevertheless, I still recommend using whole chestnuts, as they offer a superior flavor.
Cooking tools
The tool required to make Japanese chestnut rice is the same as the one needed to cook regular Japanese white rice: a pot or a rice cooker. In Japan, while most households have a rice cooker, outside of Japan, few households own one. Therefore, I will share a recipe using a pot here.
Please refer to this page for information on "How to cook Japanese Rice using a pot."
Ingredients
- 5.3 oz. (150g) or ¾ cup (180ml) Japanese short-grain rice
- ⅘ cup (190ml) water (for rice)
- 8 oz. (225g) whole chestnuts
- ½ Tbsp sake
- ½ tsp salt
If you replace 20% of the regular Japanese rice with Japanese glutinous rice, the grains will become sticky, resulting in soft and chewy chestnut rice (the cooking process remains the same).
When using peeled chestnuts or kuri no kanroni, adjust the quantity of whole chestnuts to 70%.
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 of the chestnuts thoroughly with a knife. Fill a bowl with water and put the peeled chestnuts in it. Let the chestnuts soak in the water 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). Rinse the rice several times, changing the water each time.
Step 5
Soak the rinsed rice in water (amount indicated in the recipe) in a pot for at least 30 minutes.
Step 6
Add sake and salt to the pot, then stir the mixture. Cut the chestnuts into bite-sized pieces and put them 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 hot water. This process helps to soften the outer shells, making them easier to peel.
- Remove the inner skins of the chestnuts thoroughly. By doing this, you will 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
- 5.3 oz. (150g) or ¾ cup (180ml) Japanese short-grain rice
- ⅘ cup (190ml) water (for rice)
- 8 oz. (225g) whole chestnuts
- 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 of the chestnuts thoroughly with a knife. Fill a bowl with water and put the peeled chestnuts in it. Let the chestnuts soak in the water 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). Rinse the rice several times, changing the water each time.
- Soak the rinsed rice in water (amount indicated in the recipe) in a pot for at least 30 minutes.
- Add sake and salt to the pot, then stir the mixture. Cut the chestnuts into bite-sized pieces and put them 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
- When you replace 20% of regular Japanese rice with Japanese glutinous rice, the rice becomes sticky, and the resulting chestnut rice turns soft and chewy (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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