Chestnut Rice Kurigohan Recipe

Have you ever stumbled upon a recipe that feels like it wraps you in a cozy blanket of autumn warmth with every bite? That’s exactly what this Chestnut Rice Kurigohan does for me.

I enjoy preparing Kurigohan with chestnuts during the fall. It is an incredibly simple and nutritious Japanese dish, but every mouthful is packed with flavor.

I use Japanese short-grain rice for its sweetness and stickiness and supplement the rice cooker with a blend of sake and soy sauce. The following recipe is for a slightly larger batch, as I love having leftovers.

This time, I used some fresh black sesame seeds I picked up, and they add such a nice contrast to the sweet dish.

Chestnut Rice Kurigohan Recipe Ingredients

• Japanese Short-Grain Rice: High in carbohydrates, it provides energy and a sticky texture.
• Chestnuts: Rich in dietary fiber and vitamin C, and offer a sweet, nutty flavor.
• Sake: Imparts a mild sweetness and enhances the flavors of other ingredients.
• Mirin: Adds a subtly sweet taste and balances the overall flavor profile.
• Soy Sauce: Provides umami and a savory depth to the dish.
• Kombu: Optional seaweed for a rich umami boost and nutrients like iodine.

Chestnut Rice Kurigohan Recipe Ingredient Quantities

• 2 cups Japanese short-grain rice
• 350 grams chestnuts, peeled
• 2 cups water
• 2 tablespoons sake
• 2 tablespoons mirin
• 1 tablespoon soy sauce
• 1 teaspoon salt
• Optional: 1 kombu (dried kelp) piece, about 5 cm square
• Optional: Black sesame seeds for garnish

How to Make this Chestnut Rice Kurigohan Recipe

1. Wash short-grain Japanese rice under cold running water until the water runs clear. Let it drain in a colander for about 30 minutes.

2. Drain the rice. If you haven’t done so already, peel the chestnuts, and cut them into halves or quarters, depending on their size.

3. Put the rice into a rice cooker or a regular pot. Pour in 2 cups of water along with sake, mirin, soy sauce, and salt. Give it a gentle stir to mix everything together.

4. If you are using it, put the kombu on top of the mixture of rice and water without submerging it.

5. Spread the chestnuts that have had their skin removed over the top of the rice mixture in an uniform manner.

6. For a rice cooker, close the lid and set it to the normal rice cooking setting. For a pot, use a tight-fitting lid and bring the water to a vigorous boil over high heat. Then, reduce to low heat and let simmer for about 12-15 minutes.

7. After cooking, permit the rice to rest, covered, for another 10 minutes. This lets the flavors meld and gives the chestnuts time to soften further.

8. If kombu is used, it should be removed. The rice should be fluffed with a rice paddle. The chestnuts should be mixed throughout the rice.

9. Move the chestnut rice into a serving bowl or into individual bowls.

10. You can optionally sprinkle black sesame seeds on top before serving for garnish. Enjoy your Chestnut Rice Kurigohan warm.

Chestnut Rice Kurigohan Recipe Equipment Needed

1. Colander
2. Rice cooker or pot with a tight-fitting lid
3. Measuring cups
4. Measuring spoons
5. Knife
6. Cutting board
7. Spoon or spatula for stirring
8. Rice paddle
9. Serving bowl or individual bowls

FAQ

• What type of rice should I use for Kurigohan?Use Japanese short-grain rice to achieve proper flavor and texture. You cannot get the correct flavor or texture using any other kind of rice.
• Can I use canned or vacuum-packed chestnuts instead of fresh ones?If fresh chestnuts aren’t available, you can use canned or vacuum-packed ones. Just make sure they’re not sweetened.
• Is the kombu piece necessary?Adding kombu is an option. But, if you’re going to be making umami-flavored rice, then why not add the umami carrier? Kombu in this case isn’t merely an optional taste; it is an essential flavor path.
• How should I peel fresh chestnuts?First, score fresh chestnuts; then boil them for about 10 minutes and peel while they are warm, so that removal of the shell and inner skin is easier.
• Can I prepare this dish in advance?Indeed, chestnut rice that has been cooked can be stored in the refrigerator for a few days or frozen for about a month.
• What can I use as a garnish if I don’t have black sesame seeds?It is permissible to either use white sesame seeds or skip this garnish entirely if that is preferred.

Chestnut Rice Kurigohan Recipe Substitutions and Variations

For short-grain rice from Japan: Use an American medium-grain rice like Calrose for a close-texture substitute.
Substitute for sake: Use dry white wine or extra mirin if you must, but know that it may slightly affect the sweetness.
To replicate the taste of mirin, combine rice vinegar (use a bit less than usual) with sugar. This gives you a sweet acidic mixture that can stand in for mirin in a pinch.
For soy sauce: Utilize tamari for a gluten-free alternative or liquid aminos for a soy-free option.
For kombu: If you don’t have any available, you can use dashi powder in a small amount to get that umami flavor.

Pro Tips

1. Preparation of Chestnuts: To make peeling chestnuts easier, score them with an X on the flat side and boil them briefly for about 10 minutes. This loosens the shell, making it easier to peel the outer and inner skins.