Servings: 2
Ingredients
- 300 g rice (dry weight)
- 300 g chestnuts with skin on
- 440 ml water
- toasted black sesame seeds for garnish
Procédé
Preparation
- Rinse the rice at least 30 minutes in advance, then drain in a colander and let stand until thoroughly drained.300 g rice (dry weight)
- Pour plenty of boiling water over the chestnuts and let stand until the water cools to soften the skins.300 g chestnuts
- Peel the chestnuts with a knife, removing the hard outer shell and the thin inner skin, then soak them in water.440 ml water
Cooking
- Add the drained rice to the rice cooker.
- Add the water, sake, mirin, soy sauce, and salt.2 tablespoons sake, 0.5 tablespoon mirin, 1 teaspoon soy sauce, 0.75 teaspoon salt
- Stir once from the bottom up, then level the surface.
- Arrange the chestnuts on top without stirring, then cook on the normal setting.
Serving
- Spoon into bowls and sprinkle with toasted black sesame seeds.toasted black sesame seeds
Notes
Lay the chestnuts over the seasoned rice without stirring, so they stay whole and sit on top of the grains.
Saucepan adaptation: Combine the rice, water, and seasonings in a covered saucepan and bring to a boil. Arrange the chestnuts on top, then cook over low heat for 12 to 13 minutes, until the liquid is absorbed. Remove from the heat and let stand, covered, for 10 minutes before fluffing.
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