📝 About This Recipe
Kuri Gohan is a beloved Japanese seasonal classic that celebrates the arrival of autumn with the earthy sweetness of fresh chestnuts nestled in fragrant, polished rice. This dish exemplifies the Japanese philosophy of 'Shun,' or eating ingredients at their peak, offering a delicate balance of savory dashi-infused grains and buttery, tender nuts. It is a comforting, golden-hued masterpiece that brings the warmth of a Japanese countryside harvest right to your dining table.
🥗 Ingredients
The Rice Base
- 2 cups Short-grain Japanese white rice (such as Koshikari or Sasanishiki)
- 1/2 cup Glutinous rice (Mochigome) (adds a lovely chewy texture; optional)
- 2.5 cups Water (adjust slightly based on your rice cooker's requirements)
The Chestnuts
- 12-15 pieces Fresh chestnuts (approximately 300-400g in shells)
- 1 teaspoon Salt (for soaking the chestnuts)
Seasoning Liquid
- 2 tablespoons Sake (Japanese rice wine)
- 1 tablespoon Mirin (provides a subtle sweetness and shine)
- 1 teaspoon Light soy sauce (Usukuchi) (preserves the light color of the rice)
- 1/2 teaspoon Sea salt (to enhance the natural chestnut flavor)
- 1 piece Kombu (2-inch square, wiped with a damp cloth)
For Garnish
- 1 teaspoon Black sesame seeds (Kurogoma) (toasted)
- 1/4 teaspoon Salt (to mix with sesame seeds for Gomashio garnish)
👨🍳 Instructions
-
1
Begin by soaking the fresh chestnuts in warm water with 1 teaspoon of salt for at least 30 minutes. This softens the tough outer shell (oni-kawa) and the astringent inner skin (shibu-kawa).
-
2
While chestnuts soak, combine the white rice and glutinous rice in a large bowl. Rinse the rice by swirling it in cold water, draining, and repeating 3-4 times until the water runs mostly clear.
-
3
Drain the rinsed rice thoroughly in a fine-mesh sieve and let it sit for 30 minutes to allow the grains to absorb residual moisture evenly.
-
4
Peel the chestnuts: Carefully cut off the flat bottom of each nut, then use a small paring knife to pull away the hard outer shell. Use the knife to gently scrape away every bit of the fuzzy brown inner skin until the yellow flesh is revealed.
-
5
Once peeled, place the chestnuts in a bowl of fresh water immediately to prevent discoloration. If the chestnuts are large, cut them into halves or quarters.
-
6
In a small jug, whisk together the sake, mirin, light soy sauce, and sea salt until the salt is fully dissolved.
-
7
Transfer the drained rice into your rice cooker inner pot or a heavy-bottomed pot (like a Donabe). Add the seasoning liquid mixture first.
-
8
Add the 2.5 cups of water to the pot. If using a rice cooker, add water exactly up to the 2.5-cup mark for white rice.
-
9
Place the piece of kombu on top of the rice for an infusion of umami.
-
10
Drain the peeled chestnuts and arrange them in a single layer on top of the rice. Do not stir them in; they should steam on top.
-
11
Close the lid. If using a rice cooker, start the standard 'White Rice' cycle. If using a stovetop pot, bring to a boil over medium heat, then reduce to low, cover tightly, and simmer for 12-15 minutes.
-
12
Once the cooking cycle is complete (or water is absorbed), remove from heat but keep the lid closed. Let the rice steam undisturbed for an additional 10-15 minutes. This step is crucial for perfect texture.
-
13
Open the lid and remove the piece of kombu. Using a rice paddle (shamoji), gently fold the rice and chestnuts together using a 'cutting' motion to avoid mashing the grains.
-
14
Serve the rice in individual bowls, ensuring each portion has several beautiful yellow chestnuts.
-
15
Finish by sprinkling a pinch of toasted black sesame seeds and a tiny bit of salt (Gomashio) over the top for visual contrast and a nutty pop.
💡 Chef's Tips
To prevent the chestnuts from turning gray, keep them submerged in water while you finish peeling the rest of the batch. If you cannot find fresh chestnuts, you can use high-quality pre-peeled vacuum-packed chestnuts (ensure they are not in syrup). Adding a small portion of glutinous rice (mochigome) creates the 'mochi-mochi' texture that is highly prized in traditional Japanese rice dishes. Do not skip the 15-minute resting period after cooking; it allows the moisture to redistribute so the rice doesn't stick to the pot. Use 'Usukuchi' (light) soy sauce if possible; it provides the saltiness needed without darkening the beautiful white and gold colors of the dish.
🍽️ Serving Suggestions
Serve alongside a piece of grilled seasonal fish, like Sanma (Pacific Saury) or salted Salmon. Pair with a hot bowl of Miso soup featuring autumnal ingredients like nameko mushrooms or tofu. Accompany with a side of Tsukemono (Japanese pickles) to provide a crunchy, acidic contrast to the soft rice. A cup of hot roasted Hojicha tea perfectly complements the toasted, earthy notes of the chestnuts. This dish is excellent in an Ekiben-style bento box, as it tastes wonderful even at room temperature.