Kurigohan

Chestnuts have become a seasonal rarity in America, thanks to the chestnut blight that nearly exterminated them a century before.

This autumn Japanese specialty takes few ingredients, and little more than a rice cooker.

Kurigohan (Chestnut Rice)

Prep Time: 40 minutes

Cooking Time: 40 minutes

Serves: 4 servings

Ingredients:

2 1/4 short grain rice

20 small chestnuts

1 tsp soy sauce

1 tbsp mirin

1 tbsp sake

2 2/3 cup water

Preparation:

Soak the chestnuts in hot water for about 30 minutes, then carefully peel the outer shell and skin.

Cooking:

Put the rice, chestnuts, soy sauce, mirin, sake, and water into a rice cooker, and start it.

You can also do this on stove top if you don't have a rice cooker. Just cover and cook until liquid is gone.