Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, chestnuts rice (kuri gohan). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Chestnuts rice (Kuri Gohan) is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Chestnuts rice (Kuri Gohan) is something which I have loved my entire life.
One popular way to enjoy chestnuts, or kuri in Japanese, is simply with rice. Chestnuts and rice beautifully complement one another, and adding a little bit of sweet rice to the mix adds a delightfully chewy texture. Sprinkle some sesame on top, and you have a very satisfying, festive dish to celebrate the season with! This chestnut sticky rice is a delicious and simple Japanese dish that is perfect for the fall & winter season.
To begin with this particular recipe, we have to first prepare a few components. You can cook chestnuts rice (kuri gohan) using 4 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Chestnuts rice (Kuri Gohan):
- Get 300 g rice
- Prepare 300 g chestnuts
- Make ready 400 ml water
- Take 1/2 tsp salt
Chestnut rice or Kuri Gohan is a traditional Japanese fall rice recipe. This aromatic chestnut rice with black sesame and a pinch of salt is perfect for fall evenings. Every fall I am thankful for all the new crops that the farmers cultivate and harvest. Place rice, kombu, chestnuts (on the top), sake, mirin, water and salt into.
Steps to make Chestnuts rice (Kuri Gohan):
- Soak the chestnuts in water for 1 hour to make the husks softened. 1 hour later, take the husks off.
- Soak the rice in water for 1 hour and drain well.
- Put the rice, the water and the salt in a rice cooker and stir together. Add the chestnuts on top and turn on the switch.
Every fall I am thankful for all the new crops that the farmers cultivate and harvest. Place rice, kombu, chestnuts (on the top), sake, mirin, water and salt into. Miwa's Kyoto Kitchen Recipe An autumn favorite in Japan is kuri-gohan, or rice cooked with chestnuts. Chestnuts are in season now and Miwa got a bag full from Tamba. While roasting and peeling chestnuts takes some time, this is an extremely delicious dish, especially when cooked in a donabe earthenware pot.
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