Kurigohan (Japanese Chestnut Rice)

Here we introduce a common recipe that symbolizes autumn in Japan. Kuri, or Japanese chestnut, can be boiled and eaten out of the shell or cooked with rice as in this recipe. The kuri adds a hint of sweet taste to the rice, and its bright yellow color makes a beautiful presentation that reminds us of fall.

<i>Kurigohan</i> (Japanese Chestnut Rice) Ingredients

Ingredients (serves 4-6):

To Prepare in Advance:

250g (about 10-12) raw chestnuts in their shell

To Cook in the Rice Cooker:

3 cups (rice measuring cup) short or medium grain white rice
Water to fill to water level 3 for "WHITE RICE"
2 tsp. mirin (Japanese sweet rice wine)
1 tsp. salt

Ingredients (serves 2-3):

To Prepare in Advance:

125g (about 5-6) raw chestnuts in their shell

To Cook in the Rice Cooker

1.5 cups (rice measuring cup) short or medium grain white rice
Water to fill to water level 1.5 for "WHITE RICE"
1 tsp. mirin (Japanese sweet sake)
1/2 tsp. salt

<i>Kurigohan</i> (Japanese Chestnut Rice) Step 1

Soak the chestnuts in hot water for 30 minutes. Use a knife to make a cut around the chestnut, starting from the bottom, then peel the hard shell and skin.

<i>Kurigohan</i> (Japanese Chestnut Rice) Step 2

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice until water clears, drain and place in the inner cooking pan. Add the mirin and salt, then add water to the corresponding water level for “WHITE RICE.”