Chestnut Rice

Name: How to cook Chestnut Rice - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Chestnut Rice

I wanted to recreate my mother's recipe... I've been experimenting every autumn, so I hope it tastes like hers.

Ingredient

Food ration :

2 servings

360 ml

White rice

300

to 400 grams Fresh chestnuts

1 1/2 tsp

Salt

2 tsp

Sake

1 tsp

Soy sauce

1 tsp

Sugar

1/2 tsp

Dashi stock granules (bonito based)

Cooking instructions

* Step 1

Rinse the rice, then add water up to the specified level in the rice cooker.

* Step 2

Rinse the chestnuts and add into a pot of hot water. Simmer for roughly 2 minutes. (This softens any hard skin.)

* Step 3

Additional step: Set aside the pot (in Step 2) until lukewarm. Then use the handle of your knife to peel the hard skin.

* Step 4

If you're worried about handling a knife, go ahead and use a peeler to remove the inner skins. This makes it much easier?

* Step 5

Otherwise, peel the chestnuts with a knife. It might take lots of effort. If you feel like giving up, just make sure to peel 2 - that's for a single serving.

* Step 6

Soak the peeled chestnuts in water. Remove scum or remaining skin. If you have any unpeeled chestnuts left, simmer again for 30 minutes.

* Step 7

At this step, the chestnuts are still raw. They need to be hard, otherwise their starchiness will combine with the stickiness of the rice and everything will clump together.

* Step 8

Add the rice to the rice cooker, along with the specified level of water and listed condiments, and give it a stir. Also add the peeled chestnuts and switch it on.