📝 About This Recipe
Kuri Gohan is a beloved seasonal treasure in Japan, signaling the arrival of autumn with its warm, nutty aroma and golden hues. This elegant dish pairs the natural, earthy sweetness of fresh chestnuts with short-grain rice seasoned lightly with sake and kombu to enhance the umami. It is a quintessential example of Japanese 'shun' (seasonal eating), celebrating the harmony of simple, high-quality ingredients steamed to perfection.
🥗 Ingredients
The Rice Base
- 2 cups Japanese Short-Grain Rice (such as Koshikari or Sasanishiki)
- 1/2 cup Glutinous Rice (Mochigome) (adds a lovely chewy texture)
- 2.5 cups Filtered Water (adjust slightly based on your rice cooker's requirements)
The Star Ingredient
- 12-15 pieces Fresh Chestnuts (approximately 300-400g in shell)
Seasoning and Umami
- 2 tablespoons Sake (Japanese rice wine)
- 1 tablespoon Mirin (for a subtle sheen and sweetness)
- 1 teaspoon Sea Salt (fine grain)
- 1 piece Dried Kombu (2-inch square, wiped with a damp cloth)
For Garnish
- 1 teaspoon Black Sesame Seeds (Kurogoma) (toasted)
- 1/2 teaspoon Gomashio (optional sesame salt mix)
👨🍳 Instructions
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1
Begin by soaking the fresh chestnuts in a bowl of warm water for at least 30 minutes. This softens the tough outer shell (oni-kawa) and the astringent inner skin (shibu-kawa), making them much easier to peel.
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2
While the chestnuts soak, combine the short-grain rice and glutinous rice in a large bowl. Rinse the rice by swirling it gently in cold water, draining, and repeating 3-4 times until the water runs mostly clear.
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3
Drain the rinsed rice thoroughly in a fine-mesh sieve and let it sit for 15-20 minutes. This 'resting' period ensures even hydration of the grains for a better texture.
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4
Prepare the chestnuts: Use a sharp paring knife to slice off the flat bottom (the 'butt') of the chestnut. Carefully peel away the hard outer shell.
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5
Use the knife or a vegetable peeler to remove every trace of the brown, fuzzy inner skin. If the chestnuts are large, cut them into halves or quarters so they are bite-sized. Place peeled chestnuts in a bowl of clean water immediately to prevent discoloration.
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6
In a small bowl, whisk together the sake, mirin, and sea salt until the salt is completely dissolved.
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7
Place the drained rice into your rice cooker inner pot or a heavy-bottomed pot (like a Donabe). Add the 2.5 cups of filtered water and the sake mixture.
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8
Gently stir the rice to ensure the seasonings are distributed. Place the piece of dried kombu right on top of the rice.
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9
Drain the chestnuts and scatter them evenly over the surface of the rice. Do not stir them in; they should sit on top to steam perfectly.
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10
If using a rice cooker, select the 'Mixed Rice' or 'Plain Rice' setting and start the cycle. If using a stovetop pot, cover with a tight-fitting lid, bring to a boil over medium heat, then reduce to low and simmer for 12-15 minutes.
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11
Once the cooking cycle is complete, remove the piece of kombu and discard it. Let the rice stand, covered, for an additional 10-15 minutes to allow the steam to finish the job.
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12
Using a rice paddle (shamoji), gently fold the chestnuts into the rice using a 'cutting' motion to avoid mashing the grains or breaking the chestnuts. The rice should be fluffy and fragrant.
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13
Scoop the rice into individual bowls, ensuring each serving has several beautiful golden chestnuts on top. Sprinkle with toasted black sesame seeds and a pinch of salt if desired.
💡 Chef's Tips
For the best results, use fresh chestnuts rather than canned or jarred; the texture of fresh chestnuts is unparalleled. If you cannot find glutinous rice, you can use 100% short-grain rice, but the small addition of glutinous rice provides that authentic 'mocchi-mocchi' chewy texture. To prevent chestnuts from turning gray, you can add a pinch of 'Kuchinashi-no-mi' (gardenia fruit) to the soaking water for a vibrant yellow color. Always wipe the kombu with a damp cloth rather than washing it; that white powder on the surface is pure umami (mannitol). If peeling chestnuts proves too difficult, boil them for 5 minutes first to loosen the skins effectively.
🍽️ Serving Suggestions
Serve alongside a piece of grilled salt-mackerel (Saba Shioyaki) for a classic Japanese autumn meal. Pair with a hot bowl of Miso Soup featuring seasonal mushrooms like Maitake or Shiitake. A side of lightly pickled cucumbers (Sunomono) provides a refreshing crunch to balance the soft rice. Enjoy with a cup of hot Hojicha (roasted green tea), which complements the earthy, toasted notes of the chestnuts. Include a small side of Dashimaki Tamago (Japanese rolled omelet) for a complete and beautiful lunch set.