Name: Chestnut Rice (Kuri Gohan)
Yield: Serves 8
Cuisine: Japanese
Ingredients: 600 g (1 lb 5 oz/2¾ cups) short-grain white rice; 250 g (9 oz) ready-roasted and peeled chestnuts (see Cook’s note); 150 g (5½ oz/¾ cup) sticky rice (see Cook’s note); 240 ml (8 fl oz/1 cup) mirin; 960 ml (1 pint 12 fl oz/4¼ cups) water; 1 tbsp sake; 1 tsp salt

Preparation info

Serves
8

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Autumn (fall) in Japan is the season for chestnuts, and people across the whole country go crazy for them. Kuri gohan is another classic of Japanese home cooking, and I love serving it in my supper club as an accompaniment to pork dishes, such as the Super-slow-braised pork belly or the Iberian pork cheeks with daikon & foie gras. Cooked in a mixture of water and mirin (sweetened sake), the rice and chestnut