Kurigohan by Juri Kumagai

Part of the beauty of Japanese cuisine is its seasonality, and we know that people who love Japanese food want to learn how to cook it for themselves. Beginning with this month’s newsletter, we will share a Recipe of the Month. Our first installment comes from Juri Kumagai, who shares with us her recipe for Kurigohan, one of her favorite autumn dishes.

Japanese Chestnut Rice (Kurigohan)

Fresh chestnuts are available in Japanese markets in autumn. Chestnut rice (kurigohan) is a popular Japanese autumn dish. Simple yet flavorful.

Ingredients (serves 4-6):

15 raw chestnuts in their shells
2 1/2 cups Japanese short grain rice
1/2 cup sticky rice (also called glutinous rice)
3 cups water
1 teaspoon soy sauce
1 tablespoon mirin
1 tablespoon sake

Preparation:
1. Soak chestnuts in hot water for 30 minutes. Peel the chestnuts and soak in water for 10 minutes.

2. Wash rice in a bowl with cold water until water clears, about 3 or 4 washings. Soak the rice in water for 30 minutes and then drain it in a colander.

3. Put the rice, water, soy sauce, mirin, and sake in a rice cooker and lightly mix. Add the peeled chestnut on top. Close the rice cooker, turn it on.

4. When rice completes cooking, let the rice steam for about 10 minutes before opening the lid.

5. Open the lid and fluff up and mix the rice.

6. Serve and enjoy!