Kurigohan - Chestnut Rice Recipe

Chestnuts are called kuri in Japanese and are harvested in fall. Kurigohan is steamed rice with chestnuts and is a popular Japanese autumn dish.

Japanese Autumn Recipes
Japanese Rice
Rice Recipes

Ingredients:

• 2 cups Japanese rice
• 1/4 cups glutinous rice
• 20 pieces small chestnuts
• 1 tsp soy sauce
• 1 Tbsp mirin
• 1 Ttbsp sake
• 2 2/3 cup water

Preparation:

Soak chestnuts in hot water for about 30 minutes. Peel the chestnuts and soak in water for about 10 minutes. Wash rice well and set aside in a strainer. Drain the chestnuts in a strainer. Put rice, water, soy sauce, mirin, sake in a rice cooker and lightly mix them. Place chestnuts on the top and start the cooker.

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