![]()
Kuri Gohan
Yield: 6 servings
Chestnuts are beloved by the Japanese and make an appearance in this unusual dish-a fall specialty.
12 ounces chestnuts
3 cups white or brown rice
3-1/2 cups water for white rice
or 5 cups water for brown rice
1 teaspoon sea salt
2 tablespoons mirin
Spread the chestnuts on a cookie sheet, and roast in a 350 degrees F. oven for about 40 minutes. With a sharp knife, remove the chestnut shells, peeling off the brown skins if necessary. (They are very bitter.)
Wash the rice and add the water, sea salt, and mirin in a pot or rice cooker. Add the shelled chestnuts, cover, and cook 15 minutes for white rice or 45 to 50 minutes for brown rice. Let set for 10 to 15 minutes. With a shamoji (flat, wide wooden rice spatula) or wooden spoon, mix and fluff up the rice, and serve immediately.
Japanese Cooking
Contemporary & Traditional
Simple, Delicious, and Vegan
By Miyoko Nishimoto Schinner
Book Publishing Company, July 1999
Paperback, 176 pgs., $12.95
ISBN: 1-57067-072-2
Recipe Reprinted by permission.
Recipes
This page created September 1999

Return to the
Global Gourmet®
Main Page
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions & Charts
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
Egg
My Bombay Kitchen
Revolutionary Chinese
A Baker's Odyssey
Great Bar Food at Home
Chez Jacques
Super Natural Cooking
Lidia's Italy
Geography of Oysters
Cheese Essentials
Vegetable Harvest
All Cookbook Nominees
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Copyright © 1994-2008,
Forkmedia LLC