Photograph of the finished Kuri gohan

Japan · Cơm nấu hạt dẻ Kuri gohan

Kuri gohan

50 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 600 g
  • Photograph of Chestnut Chestnut 720 g
  • Photograph of Sticky rice Sticky rice 160 g
  • Photograph of Kombu seaweed Kombu seaweed 40 g
  • Photograph of Cooking sake Cooking sake 100 ml
  • Photograph of Salt Salt 20 g
  • Photograph of Roasted sesame seeds Roasted sesame seeds 48 g
  • Photograph of Black sesame Black sesame 40 g

Method

  1. 1 Soak chestnuts in warm water for 1 hour, then peel off both the hard shell and the thin brown inner skin.
  2. 2 The brown outer layer is the bitter rice, which is the most time-consuming part but must not be discarded.
  3. 3 Soak peeled chestnuts in cold water for 20 minutes to prevent them from turning black.
  4. 4 Soak white rice and glutinous rice together for 30 minutes, then drain.
  5. 5 Cook the rice with kombu broth, sake, and salt, then arrange the chestnuts on top without stirring.
  6. 6 Cook for 15 minutes, then let it sit for 10 minutes without opening the lid. Fluff it up and sprinkle with black sesame seeds and salt.

With an appliance

  • Pressure cooker 35 min

    Cook under high pressure for 6 minutes, then quickly release the pressure and let it steep for 8 minutes; the chestnuts will be softer, so stir gently.

Start cooking