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Autumn authentic…Chestnut Rice | 秋は栗ごはん

‘Chestnut rice’ is a signatory autumn dish, very popular among the Japanese. The dish itself is not difficult to make but the majority of housewife has seconds thoughts when thinking of peeling the chestnuts, a laborious and painstaking job.

I found that using the pressure cooker method suits me best and although it is meticulous it is not as painstaking as it may seem. (2015/9/8 Post – Secret Tip ….. peeling chestnuts)

Once the chestnuts are ready…the rice cooker will just do the job and the rewards are great!!!!

Oh, by the way…peeled chestnut can be stored in the freezer (in ziploc) so leave some for the second round.












Rice with Chestnuts

  • 3 Cups of Rice
  • 500 ~ 700 g of Chestnuts (weight with husk)
  • 2 Teaspoon Salt
  • 5cm x 5cm of Dried Kelp (Konbu)
  • 1 Tablespoon Sake

2015/9/8 Post – Secret Tip ….. peeling chestnuts

  1. Leave the raw chestnuts in a bucket of water to soak overnight.
  2. (Next morning) Using a kitchen knife, cut a slit in the head and bottom of the outer skin (pericarpus) of the chestnut. The slit reaching the thin inner skin (shibukawa/pellicle or episperm) will help ease the peeling process, especially at the bottom.
  3. Set the chestnut in a pressure cooker. Cover it entirely with water.
  4. Turn the heat to high and once the steam start to fissle, time it at 1 minute and bringing the pressure cooker under running water for immediate cooking.
  5. Release the entire pressure and remove the chestnuts from the pressure cooker to cool and dry off.
  6. You will see the slit, mouth open which will make it very easy to peel once cool enough to touch. Be careful not to burn yourself.
  7. From my experience, the thin skin of the old chestnuts are difficult to remove so try to buy fresh chestnuts. Another tip is that it seems more difficult to remove the thin skin when it is entirely cold or set aside too long.


Cooking the Rice (Using a rice cooker)

  1. Wash the rice and leave the rice to dry (to let the moisture sink into the rice) before cooking.
  2. Transfer 3 cups of rice into the rice cooker and add water to scale (3 cups) and salt and the 5cm x 5cm kelp.
  3. Let the ingredients soak for at least 30 ~ 60 minutes, adding the peeled chestnuts last and turn the switch on for cooking.
  4. Once the rice is cooked, sprinkle the sake over while mixing the rice and to let the rice settle before serving.


Rice with Chestnuts | 栗ごはん 3 カップ

  • 米・・・・・・・・・ 3合
  • 栗(殻付き)・・・・・500g〜700g
  • 塩・・・・・・・・・小匙2
  • 酒・・・・・・・・・・大匙1
  • 昆布・・・・・・・・・・5cm x 5cm



  • 生栗を一晩水に浸しておきます。
  • 翌朝、栗の頭とお尻に包丁で切り込みを入れます。深く入れると渋皮まで剥けますがお尻の切れ込みの方が栗の荷崩れが起こし難いので推薦します
  • 鍋に栗がかぶるほどの水を入れてフタをセット。(ちなみに我家はフィッセルの圧力鍋)
  • 強火加熱し、蒸気が出始めたら1分で火を消し、流しで水をかけて圧力鍋を冷まします。蒸気を逃がして栗をざるに取り出します。
  • 冷まします。カットしていたところがパックリと割れて剥きやすくなっています。お尻に切り込みをいれた栗。これも剥きやすい。
  • 切り込みの所から指で皮を剥きます。簡単に実が取り出せます。古い栗ほど、渋皮が実に張り付いているみたいです。あまり傷つくことなく皮剥き完了。
  • ⑦コツ  栗は100%火を通してしまうと崩れやすいので、「ほぼ生」が良いみたいです。



炊飯器の場合 … 研いだ米を炊飯器の内釜に移し、3合の目盛まで水を加えます。30分~1時間ほどそのまま浸水させたあとに、分量の塩を加えて軽く混ぜて溶かします。最後に栗を上に広げて炊飯します。炊きあがり、酒を全体にふりかけ蒸らします。


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