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Kurigohan (Chestnut Rice)

Kurigohan (Chestnut Rice)

  • Recipe parson20160119 26781 hqf99x Serves 6
Rated by 37 people
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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.

Ingredients

400g japanese short grain rice
50g sweet mochi rice
600 ml water
400g jarred kuri chestnuts
1 tbsp sake
1 tbsp mirin
1 tbsp soy sauce
black sesame seeds, to garnish

How To Prepare

  1. First, clean and rinse the rice. Combine both rices in a large bowl and wash with cold water until the water runs clear.

  2. 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.

  3. 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.

Ingredients20160119 26781 1qjvetq

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884 kikkoman soy sauce

Kikkoman Soy Sauce, 1 L

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3599 takara cooking sake

Takara Cooking Sake, 300 ml

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Nishiki Rice, 1 Kg

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Hakubai Sweet Mochi Rice, 2.27 Kg