rice and chestnut

By burio
October 20, 2009
2 Comments


Author Notes: I love chestnut! This is Japanese home cooking I often try in fall season. Very simple. I serve it after main course, with soup(miso or salty flavor). burio

Serves: 4

Ingredients

  • 2 cups fresh chestnut
  • 2 cups rice
  • 2 cups water
  • 0.5 teaspoons salt
  • 2 tablespoons sake **
  • 2 inch square konbu(dried kelp for "dashi") **
  • ** you should not use these if you don't have .
  • sprigs of sesami(black) and salt for season on your own

Directions

  1. Put chestnuts and water ( not listed) in deep pan and cook for 20-30min.
  2. Peel hard skin and soft skin inside it. You can easily peel these if skins are wet enough.
  3. Rinse rice, add 2cup water and leave for 30 min to penetrate water into rice.
  4. Add salt, sake, konbu to rice and water in the deep pan. Top with peeled chestnut. Cover tightly with lid.
  5. Cook 10-12min over medium-low heat until water is boiled away Do not stir, not remove lid exept when checking water.
  6. Remove from heat, and leave15min to steam rice enough.
  7. Serve and season with sesami and salt.

More Great Recipes:
Grains|Vegetable|5 Ingredients or Fewer|Fall|Side

Reviews (2) Questions (0)

2 Comments

Author Comment
burio March 31, 2010
I'm sorry, I almost forgot here(!)<br />To answer your question,<br /><br />-Use short grain rice<br />-It's very nice both warm or room temperature, but if you want make rice ball, room temperature is better.<br /><br />Thank you for your comment!
 
Cordelia December 2, 2009
love everything with chestnuts too. Sounds yummy. What kind of rice you use - short grains? Do you serve it warm or room temperature? <br />Please keep adding Japanese recipes, I would love to learn more.