Winter Chestnuts Rice  栗ご飯

Winter rice dish

Winter rice dish

Chestnuts are relatively low in calories.  They are rich in minerals and vitamins that benefit health.  They also are a good source of dietary fibre and a rich source of mono-unsaturated fatty acids.  Mono-unsaturated fats (MUFs) seem to help lower LDL (bad cholesterol ) and increase HDL (good cholesterol).  One of the tips for increasing the sweetness before cooking is to keep them in the fridge for few days before eating.  Also keeping the peeled raw chestnuts with a spoonful of sugar in the freezer for 3 hours is said to increase the sweetness and brightens the yellow colour whey they are cooked, though the sugar will be washed before cooking.

Winter Chestnuts Rice  栗ご飯
Recipe type: Main
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Deliciou and healthy
  • • Short grain rice for sushi 1 cup
  • • Glutinous rice 1 cup ( If you don’t have Glutinous rice, just use 2 cups of Japanese rice.)
  • • Chestnuts 15
  • • Sugar 1 tbsp
  • • Light soy sauce 1 tbsp
  • • Sake 1 tbsp
  • • Mirin 1 tbsp
  • • Kombu seaweed 5 cm piece
  • • Roasted sesame seeds 1 tsp, sea salt ½ tsp
  1. Put the chestnuts in a bowl then pour boiling water cover the chestnuts.
  2. Leave them for half an hour until the skin gets softened.
  3. Peel the hard shell by using a knife then soak the chestnuts with the inside skin in a boiling water for 10 minutes.
  4. Peel the inside skin with the knife, get rid of bad bits then put all the chestnuts in a zip bag with the sugar.
  5. Shake them in the bag to make sure all the chestnuts are coated with sugar.
  6. Put the bag in the freezer for up to 3 hours. (It is ok if you forget them. This is a good way to preserve the chestnuts for the next use! Just make sure to wash the sugar out under the running water.)
  7. Wash the rice then drain in a colander to rest for half an hour.
  8. Put the rice in a sauce pan with heavy bottom; pour the soy sauce, Mirin, Sake and a piece of Kombu and the washed chestnuts.
  9. Pour 1 and ⅔ cups of water into the sauce pan.
  10. Put a lid on and cook in medium heat for approximately 10 minutes until it starts to boil.
  11. Turn the heat down to simmer for 20 minute until the rice and chestnuts soak up the liquid, then turn it off.
  12. Leave it to stand for 10 minutes without taking the lid off throughout the cooking process. It is the same way as cooking Sushi rice. Of course it will be much easier if you have a rice cooker!

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