Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chestnuts rice (kuri gohan). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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.
Chestnuts rice (Kuri Gohan) is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Chestnuts rice (Kuri Gohan) is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook chestnuts rice (kuri gohan) using 4 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Chestnuts rice (Kuri Gohan):
- Prepare 300 g rice
- Prepare 300 g chestnuts
- Prepare 400 ml water
- Make ready 1/2 tsp salt
Add the chestnuts and cook until done This chestnut sticky rice is a delicious and simple Japanese dish that is perfect for the fall & winter season.. Kuri Gohan is a traditional Japanese classic rice that cooks chestnuts with rice. Chestnuts and salty rice match well and are delicious. Donna Tluczek Instant pot Red Kuri Squash Soup with roasted fennel Kuri Gohan (栗ご飯), chestnuts rice, is the popular delicacy of Japanese Autumn.
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.
In October, fresh chestnuts appear in a market, and Kuri Gohan is one of the wa. So simple, but with such a play of delicate flavors. Chestnuts are a perfect expression of the season right now; steaming them with rice, Japanese-style, brings out their natural sweetness in a much more subtle and, to me, more satisfying way than caramelizing by roasting. 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.
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