Satisfy your desires for simple, yet homely autumnal cuisine with this kurigohan chestnut rice recipe. Comforting, elegant in its simplicity, and easy as pie to prepare, this recipe combines the fragrant nuttiness of chestnuts, or kuri in Japanese, with the sweeter flavours of seasoned rice and more savoury flavours of soy sauce. Grab your chopsticks and tuck in to this Japanese autumnal favourite.
First, clean and rinse the rice. Combine both rices in a large bowl and wash with cold water until the water runs clear.
Combine the rices, water, sake, mirin and soy sauce in a large pan. Bring to the boil then cover and reduce to a simmer, until the rice absorbs the liquid, about 20 mins.
Take the rice off the heat. The add in the chestnuts and cover with a lid, heating them through for 10 mins. Serve into bowls, sprinkle with black sesame seeds and enjoy.