Kuri Gohan: Japanese Chestnut Rice Recipe

Introduction

Kuri Gohan is a comforting Japanese chestnut rice dish that’s perfect for autumn and winter. The combination of tender chestnuts and sticky rice creates a subtly sweet and nutty flavor that’s both simple and satisfying.

Ingredients

• 500 g chestnuts
• 1 3/4 cups short grain rice
• 1/4 cup glutinous wheat (or sweet rice)
• 2 cups water
• 1 tsp salt
• 1 tbsp sake
• 1 tsp black sesame seeds

Instructions

1. Step 1: Use kitchen scissors to remove the outer hard skin of the chestnuts, keeping the astringent inner skin intact.
2. Step 2: Place the chestnuts in a saucepan and cover with water. Bring to a boil over high heat.
3. Step 3: Reduce heat to low or medium and simmer the chestnuts for about 20 minutes until tender.
4. Step 4: Drain the hot water and add cold water to cool the chestnuts enough to handle without drying them out.
5. Step 5: Carefully peel off the astringent inner skin by hand and set the chestnuts aside.
6. Step 6: Wash the short grain rice and glutinous wheat thoroughly until the water runs clearer, about 3–4 rinses. Drain completely.
7. Step 7: Place the washed rice and glutinous wheat into a rice cooker.
8. Step 8: Add 2 cups of water, salt, and sake to the rice cooker.
9. Step 9: Arrange the peeled chestnuts evenly over the rice mixture.
10. Step 10: Close the rice cooker lid and cook according to the rice cooker instructions.
11. Step 11: When cooked, gently stir the rice to mix, being careful not to break the chestnuts.
12. Step 12: Serve in bowls and sprinkle with black sesame seeds for a simple garnish.

Tips & Variations

• Substitute sake with mirin for a slightly sweeter flavor.
• Toast the black sesame seeds lightly before sprinkling to enhance their aroma.
• If chestnuts are unavailable, try using roasted sweet potatoes for a different but complementary sweetness.
• Soaking the rice for 30 minutes before cooking can improve texture and flavor absorption.

Storage

Store leftover Kuri Gohan in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or steamed to maintain the moist texture. Avoid overheating to keep the chestnuts intact and flavorful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chestnuts for this recipe?

Yes, frozen chestnuts can be used. Thaw them before cooking and adjust the simmering time as needed to ensure they become tender.

What can I substitute for glutinous wheat?

If glutinous wheat is unavailable, sweet rice or additional short grain rice can work as substitutes, though the texture may be slightly different.

Kuri Gohan: Japanese Chestnut Rice Recipe

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★★★★★

4.5 from 81 reviews

• Author: Harry
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Kuri Gohan is a traditional Japanese chestnut rice dish featuring tender chestnuts cooked with short grain and glutinous rice, seasoned with sake and salt, and garnished with black sesame seeds. This comforting and flavorful rice dish highlights the natural sweetness of chestnuts combined with the savory hints of sake, making it a perfect seasonal autumn treat.

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Ingredients

Scale 1x2x3x

Chestnuts

• 500 g chestnuts

Rice Mixture

• 1 3/4 cups short grain rice
• 1/4 cup glutinous rice (sweet rice)
• 2 cups water
• 1 tsp salt
• 1 tbsp sake

Garnish

• 1 tsp black sesame seeds

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Instructions

1. Prepare the Chestnuts: Using kitchen scissors, carefully remove the outer hard shell of the chestnuts while keeping the astringent skin intact to protect the nut during cooking.
2. Boil the Chestnuts: Place the chestnuts in a saucepan or pot and pour enough water to cover them. Heat the pot over high heat until the water comes to a boil.
3. Simmer Chestnuts: Reduce the heat to low or medium and simmer the chestnuts for about 20 minutes to soften them thoroughly.
4. Cool and Peel: Drain the hot water and replace it with cold water so you can handle the chestnuts comfortably without drying them out. Carefully remove the astringent skin from the chestnuts by hand and set them aside.
5. Wash Rice and Glutinous Wheat: Rinse the short grain rice and glutinous rice 3 to 4 times until the rinsing water becomes clear to remove excess starch, then drain completely.
6. Combine and Cook: Transfer the washed rice and glutinous rice to a rice cooker. Add 2 cups of water, the salt, and sake, then place the peeled chestnuts evenly on top of the rice.
7. Cook the Rice: Close the rice cooker lid and cook the mixture according to the rice cooker’s instructions.
8. Finish and Serve: Once cooked, gently stir the rice and chestnuts without breaking the chestnuts’ shape. Serve warm in individual rice bowls and sprinkle with black sesame seeds.

Notes

• Using a rice cooker is essential for consistent cooking results and perfect texture.
• Handle chestnuts carefully after boiling to avoid breaking the nuts while peeling.
• Adjust the amount of water slightly depending on your rice cooker and rice brand for optimal texture.
• Black sesame seeds add a nutty aroma and a pleasant crunch but can be omitted if unavailable.
• For a stronger sake flavor, a bit more sake can be added, but do so lightly to maintain balance.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Rice Dish
• Method: Stovetop
• Cuisine: Japanese

Keywords: Kuri Gohan, chestnut rice, Japanese rice dish, autumn recipe, chestnut recipe, rice cooker recipe