Chestnuts Pilaf (Kuri Gohan, 栗ごはん)

You can see various foods in supermarkets in Japan especially in autumn. A mountain of chestnuts is a symbol of the arrival of autumn. How do you cook chestnuts in your country? I think roasting is the most popular way to cook chestnuts, but in Japan, we often cook them with rice.

Ingredients

(for 3-4 servings)

• 20 raw chestnuts
• 450 g of uncooked rice
• 620 mL of water (including condiments (A))
• (A) 2 tbsp of soy sauce
• (A) 1 tbsp of sake
• (A) 1 tsp of dashi powder (when using water instead of dashi broth)
• Roasted sesame seeds for toppings

Instructions

1. Wash the rice and soak in water.
2. Wash the chestnuts. Put them in a pot with a large amount of cold water and start boiling. Once it comes to a boil, keep boiling for 3 minutes.
3. Remove the hard shell from the chestnuts. Then soak in a boiling water.
4. Remove the inner skin of the chestnuts.
   

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5. Prepare a pot and put the rice, water, and the condiments (A).
6. Put the chestnuts in the pot and cook the rice.
7. Mixt the rice and sprinkle the roasted sesame seeds.

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