Chestnut Rice
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.
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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