Kuri Gohan (Chestnut Rice)栗子飯 (Kuri Gohan)
A beloved Japanese autumn delicacy, Kuri Gohan features sweet and earthy chestnuts cooked together with fluffy short-grain rice. Seasoned simply with sake, mirin, soy sauce, and a touch of salt, this comforting dish highlights the natural flavors of the season.
01Ingredients
- 2 cups (360g) Japanese short-grain rice
- 200g fresh chestnuts, peeled
- 480ml water (for cooking)
- 2 tablespoons sake
- 1 tablespoon mirin
- 1.5 tablespoons soy sauce
- 0.5 teaspoon salt
Nutrition (per serving)312kcal
- Protein6.2g
- Carbs61.5g
- Fat1.8g
Fiber 1.2 gSodium 478 mg
02Steps
- Score the flat side of each chestnut with a knife. Boil chestnuts in water for 3-5 minutes, then peel both the outer shell and inner skin while warm.
- Rinse the Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain and let it soak in fresh water for at least 30 minutes.
- Drain the soaked Japanese short-grain rice well. Transfer it to a rice cooker pot or heavy-bottomed pot. Add the peeled chestnuts, water, sake, mirin, soy sauce, and salt. Stir gently to combine.
- If using a rice cooker, cook on the regular white rice setting. If using a pot, bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until all water is absorbed.
- After cooking, let the rice rest, covered, for 10 minutes (if not done in a rice cooker automatically). Gently fluff the rice with a paddle, mixing the chestnuts evenly. Serve hot.
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