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