Kuri Gohan (Chestnut Rice)

Ingredients

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.