Just One Cookbook — Kuri Gohan Chestnut Rice
Creator's chestnut rice video demonstrates peeling chestnuts and cooking them with short-grain rice. Its ratios may differ; follow FOOD's measured water, chestnut doneness and rapid rice cooling directions.
Official cooking video · Just One Cookbook · YOUTUBEAutumn Japanese Fresh Chestnut Kuri Gohan
Four portions of gently sweet, freshly peeled chestnut rice with short-grain and glutinous rice. Allow about 55 minutes of peeling and soaking before cooking. Plan ahead for 30 minutes to soften chestnut shells, another 20 minutes to soak peeled chestnuts, and 20–25 minutes of soaking in the pot; these waiting periods are separate from active preparation.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Soak 400 g chestnuts in warm water for 30 minutes. On a stable cutting board, carefully remove the hard shell and inner skin with a knife; discard spoiled nuts.
Wet chestnuts slip easily; grip each with a clean kitchen towel on a stable cutting board and cut away from fingers. If peeling is unsafe or impractical, use 400 g commercially peeled raw chestnuts instead. - 02
Soak peeled raw chestnuts in cold water for 20 minutes; drain and halve large nuts. Rinse 300 g short-grain rice and 60 g glutinous rice until the water is nearly clear, then drain 5 minutes.
- 03
Put the rice, 430 ml water, 10 ml sake and 3 g salt in a heavy pot. If omitting sake, use 440 ml water in total. Arrange raw chestnuts on top, cover and soak 20–25 minutes.
- 04
Bring to a boil over medium heat, reduce immediately to low and cook covered 15–18 minutes. Once liquid is absorbed, turn off heat and steam covered 15 minutes. Rice must have no hard core and chestnuts should break easily with a fork.
- 05
Fluff gently and divide into four bowls. Sprinkle the optional 5 g black sesame across the servings. Promptly chill any leftover rice in shallow containers.
Serve freshly cooked chestnut rice promptly. For leftovers, do not cool the whole pot at room temperature: spread in shallow clean containers and refrigerate ideally within one hour, use within 24 hours or freeze, and reheat rice only once.
Before you cook
Use a stable board to safely peel raw chestnuts; discard spoiled nuts. Check individual chestnut allergy, optional sesame allergy and cooking sake alcohol and ingredient labels. Eat fresh rice promptly; cool leftovers in shallow containers preferably within one hour, refrigerate at 4°C/40°F or colder and eat within 24 hours or freeze. Reheat rice only once.
Allergens: chestnuts (individual tree-nut allergy caution), sesame if used, sake may contain wheat or soy depending on brand
Image & source credits
These illustrations stand in for food photos.
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