Chestnut Rice |
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| Ingredients: | ||||||||||||||||||||||||||
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8-12 chestnuts in their shells 1 teaspoon salt for cooking the chestnuts 2 cups short grain white rice 5 tablespoons sweet rice (mochi-gome) 2-inch piece kombu seaweed 2 teaspoons light soy sauce (usu-kuchi shoyu) 2 1/4 cups of water 2 teaspoons sake For garnish: 1 tablespoon thinly sliced yuzu or lemon rind 1-2 tablespoons roasted black or white sesame seeds salt to taste |
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| Preparation: | ||||||||||||||||||||||||||
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Soak the chestnuts in hot water for about 10 minutes to soften the shell and make the chestnuts easier to peel. Peel the chestnuts. Slice the meat in half. Then cut each half into four pieces. Bring a saucepan of water with the salt to a boil. Put the chestnuts into the boiling water and turn heat off and let stand for 10 minutes. This removes the surface starch. Drain the water and set the chestnuts aside. Combine the short grain rice and the sweet rice in a bowl. Rinse and drain, then put the rice in the rice cooker or saucepan with the measured water, soy sauce, sake and kombu. Soak for 20 minutes and up to 1 hour. Add the chestnuts to the rice and cook in the electric rice cooker, regular pot or donabe pot, as you would cook regular steamed rice, following manufacturers instructions. Remove the kombu. Discard (or eat it, if you like). Gently toss the chestnut rice. Garnish with sesame seeds, salt and yuzu rind. Serve immediately. |
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