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.
(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
- Wash the rice and soak in water.
- 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.
- Remove the hard shell from the chestnuts. Then soak in a boiling water.
- Remove the inner skin of the chestnuts.
- Prepare a pot and put the rice, water, and the condiments (A).
- Put the chestnuts in the pot and cook the rice.
- Mixt the rice and sprinkle the roasted sesame seeds.