Japanese dish, rice recipe-Kuri-Gohan/Chestnut steamed rice

Introducing another takikomi gohan. This time I’m using Kuri/chestnuts. Patiently processed chestnuts with rice cooked in Konbu-dashi soup. With Kuri nutty flavor with Japanese seasonings, it lets you experience new flavor of Japanese home made dish!! (*´ー`) oishi desu.

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves four ~
450g Rice
300g Chestnuts
5~6cm Sea kelp
480g Water
2~2.5 tsp Salt
2 tbs Sake
1 tsp Soy sauce
1/2 Black sesame(•̀ㅂ•́)وto see Japanese seasonings explanations please click here!

[ Directions ]

1. Soak chestnuts in hot water. Leave it until it cools off..
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
This can soften the shells. It makes easier to remove the shell.

2. Soak sea kelp into water, leave it for half to one hour.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Just soaking without heating can still releases lots of flavor. But make sure to leave long enough to extract uma-mi from the sea kelp. Or you can soak over night especially in cold season.. If you have dashi handy, you can use it instead!

3. After washing rice, keep in a colander to drain excess water.

4. After the water cools off, you can start processing chestnuts!
First, trim off the bottom part with a knife.

5. And then remove the rest of the shell from the bottom with a petty knife.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
The shells are rather soft, it should be easy to shave off the shell. But some parts may still hard, please be careful!!

6. After removing shells, the skin appears. This could cause bitterness. It has to be removed as well… You can use either a petty knife or peeler.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Removing every single piece may be a little time consuming…Just be patient. Try enjoying the process…(* ̄∇ ̄*)

7. Put into salted water, so it won’t change the color.

8. After processing, you can cut them all into half or quarter.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Cooking chestnuts without cutting into small pieces may not get cooked through. If you want to maintain whole piece, you may need to parboil them and then cook with rice…

9. Add the washed rice into a rice cooker. Add sea kelp infused water
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Sea kelp itself doesn’t go in with the stock. It gets slimy if cooked for long time.
If your sea kelp absorb so much water that left not enough infused water, you can add some water to adjust the amount.

10. Add the chestnuts..

11. Add all the seasonings.

12. Mix well and start cooking!

13. When it’s ready, mix the rice from the bottom to the top.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Steamed rice usually comes out with different texture between bottom layer and top layer. To enjoy well balanced texture, mix well before serving!

Copyright © MASA’s Cooking- All Rights Reserved.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s