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.
