Kurigohan (栗 ご 飯) is none other than Japanese chestnut rice.
Delicious, simple and quick to make, this dish represents the essence of autumn!
The recipe is for one person.
4 large chestnuts washed well
1 serving of rice
1 teaspoon of soy sauce
1 teaspoon of mirin
1 pinch of salt
black sesame seeds
- Wash the rice with fresh water at least 4 times (the water must be clear enough) and put it in the pot or rice cooker with fresh water (from the level of the rice the water must be more than 2 cm). Leave to rest for at least 20 minutes.
- Peel the chestnuts completely eliminating the peel and the skin. Wash the chestnuts again to remove impurities. Keep aside.
- Add the soy sauce, mirin and salt to the rice with water. Add the chestnuts. Proceed with cooking:
POT: bring to a boil, cover with a lid and lower the heat to low and cook without ever removing the lid for 20 minutes. Turn off the flame and let it rest for 5 minutes, always without removing the lid.
COOKER: set the rice cooker and, once the rice is cooked, leave to rest for 5 minutes without removing the lid.
- Serve in the bowl and sprinkle with black sesame seeds. Serve immediately.