From my kitchen in Japan
Chestnut rice is a seasonal way to make plain rice feel special. Sesame salt can be added at the table if you like.
Ingredients
- Chestnuts350 g
- Uncooked rice2 go
- Kombu3 g
- Sake1 1/2 tbsp
- Mirin1/2 tbsp
- Salt1/2 tsp
How to make it
- Soak the chestnuts, remove the shells and soak the peeled chestnuts in water to reduce bitterness.
- Wash the rice and soak it for about 30 minutes, then drain.
- Put the rice in a rice cooker with sake, mirin, salt and kombu; add water to the appropriate rice-cooker line.
- Place the chestnuts on top and cook. Remove the kombu, fluff the rice gently and serve.
About the author
Mitsuhiro Eguchi
A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.
About Mitsuhiro