Kuri Gohan (Chestnut Rice) 栗子飯 (Kuri Gohan)

A beloved Japanese autumn delicacy, Kuri Gohan features sweet and earthy chestnuts cooked together with fluffy short-grain rice. Seasoned simply with sake, mirin, soy sauce, and a touch of salt, this comforting dish highlights the natural flavors of the season.

Nutrition (per serving)

Ingredients

• 2 cups (360g) Japanese short-grain rice
• 200g fresh chestnuts, peeled
• 480ml water (for cooking)
• 2 tablespoons sake
• 1 tablespoon mirin
• 1.5 tablespoons soy sauce
• 0.5 teaspoon salt

Steps

1. Score the flat side of each chestnut with a knife. Boil chestnuts in water for 3-5 minutes, then peel both the outer shell and inner skin while warm.
2. Rinse the Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain and let it soak in fresh water for at least 30 minutes.
3. Drain the soaked Japanese short-grain rice well. Transfer it to a rice cooker pot or heavy-bottomed pot. Add the peeled chestnuts, water, sake, mirin, soy sauce, and salt. Stir gently to combine.
4. If using a rice cooker, cook on the regular white rice setting. If using a pot, bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until all water is absorbed.
5. After cooking, let the rice rest, covered, for 10 minutes (if not done in a rice cooker automatically). Gently fluff the rice with a paddle, mixing the chestnuts evenly. Serve hot.

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