Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, chestnuts rice (kuri gohan). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. 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 well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Chestnuts rice (Kuri Gohan) is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have chestnuts rice (kuri gohan) using 4 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Chestnuts rice (Kuri Gohan):
- Make ready 300 g rice
- Prepare 300 g chestnuts
- Prepare 400 ml water
- Prepare 1/2 tsp salt
I'm also celebrating the anniversary of my. Chestnut rice (kuri gohan) with sesame salt (gomashio). Instructions: Place the sushi rice and glutinous rice in a large bowl. Add enough water to the bowl to cover the rice by several inches, and agitate the rice with your hand.
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.
A simple rice dish packed with plump chestnuts from Sasayama, Japan. This dish isn't flavored only with a touch of salt so you can fully enjoy the subtle Tamba Chestnuts are famous because they're much plumper and keep their texture better than regular ones. Everyone loves them so much, there. Kuri-gohan and O-koge Kuri-gohan is an autumn favorite, as are yaki-kuri (yakiguri), or roasted chestnuts. Do not mix at this point.
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