Chestnut Rice
Chestnut Rice

Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, chestnut rice. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Chestnut rice or Kuri Gohan is a traditional Japanese fall rice recipe. This aromatic chestnut rice with black Watch How To Make Chestnut Rice 栗ご飯の作り方. A traditional Japanese fall rice recipe.

Chestnut Rice is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Chestnut Rice is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook chestnut rice using 7 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Chestnut Rice:
  1. Take 360 ml White rice
  2. Make ready 300 to 400 grams Fresh chestnuts
  3. Get 1 1/2 tsp Salt
  4. Prepare 2 tsp Sake
  5. Prepare 1 tsp Soy sauce
  6. Make ready 1 tsp Sugar
  7. Take 1/2 tsp Dashi stock granules (bonito based)

You want moisture to penetrate the rice grains evenly, and thereby cook evenly; mixing in the chestnuts will prevent that. The chestnuts in this Chestnut Rice are a scrumptious addition to this classic side dish that not only add taste but texture as well! Kurigohan (chestnut rice) is another of these seasonal treats, a beloved favorite during the autumn The other, of course, is chestnut rice, which uses inexpensive ingredients and can be enjoyed and. Chestnut Rice is one of the dishes introduced in Cooking Mama.

Instructions to make Chestnut Rice:
  1. Rinse the rice, then add water up to the specified level in the rice cooker.
  2. Rinse the chestnuts and add into a pot of hot water. Simmer for roughly 2 minutes. (This softens any hard skin.)
  3. Additional step: Set aside the pot (in Step 2) until lukewarm. Then use the handle of your knife to peel the hard skin.
  4. If you're worried about handling a knife, go ahead and use a peeler to remove the inner skins. This makes it much easier?
  5. Otherwise, peel the chestnuts with a knife. It might take lots of effort. If you feel like giving up, just make sure to peel 2 - that's for a single serving.
  6. Soak the peeled chestnuts in water. Remove scum or remaining skin. If you have any unpeeled chestnuts left, simmer again for 30 minutes.
  7. At this step, the chestnuts are still raw. They need to be hard, otherwise their starchiness will combine with the stickiness of the rice and everything will clump together.
  8. Add the rice to the rice cooker, along with the specified level of water and listed condiments, and give it a stir. Also add the peeled chestnuts and switch it on.
  9. Here's the result.

Known in Japan as kurigohan, this recipe consists of rice served with pieces of chestnut. Use a knife to make a cut around the chestnut. This fall, why not try this dish for Autumn Chestnut Rice. This dish is perfect paired with your favorite hearty meat main entree. Most relevant Best selling Latest uploads.

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