#3556

Autumn appetite

Rice boiled with chestnuts (Kurigohan)

Autumn, it is a season for sports, reading, and harvest in Japan.
For me, it's a season for my appetite as well as sports.
I recommend one of great traditional Japanese food called Kurigohan.

Chestnut is called the Japanese chestnut, are harvested in the fall. Kurigohan is steamed rice cooked with chestnuts, the fall of the popular Japanese cuisine is. If rice is not available, it is OK to use Japanese rice on a regular basis on their own.

Ingredients:
・2 cups of rice, Japan
・Glutinous rice 1/4 cup
・20 small chestnut
・1 teaspoon soy sauce
・1 tablespoon mirin-
・1 tablespoon sake,
・1/3 cup water

Preparation:
Soak the chestnuts in hot water for about 30 minutes. Peel the chestnuts, soak it in water for about 10 minutes. Put the rice in a bowl, please rinse well with cold water. and the drain of colandar, set it aside for about 30 minutes. Drain the chestnuts in colandar. Rice cooker and mix lightly put rice, water, soy sauce, mirin, sake to. Place the chestnuts on, start the rice cooker. When the rice is cooking, before you open the lid, try to steam the rice for about 10 minutes.

What a great autumn dish!

Shinji image

Shinji

Japan

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