Saturday, September 27, 2014

kuri gohan

I bought a bag of chestnuts at the market...about 450 grams, for 498 yen plus tax.

And then I found a teeny chestnut when we went to Cosmos no Sato. (the one on the right came out of the bag of chestnuts that I bought)

I read somewhere that you should soak your chestnuts overnight so that they are easier to that is what I did.

Cut the "butt" off of the chestnut to start peeling the hard shell...if you are lucky, you'll find a "heart"...

With your knife, carefully peel the fuzzy skin and the skin closest to the chestnut.

It is very difficult to just peel off the skins, so just be prepared to lose some of the chestnut flesh while peeling.

When you are done peeling, soak the chestnuts in water, this helps get out the aku (bitter taste).

I ended up with 350 grams or so of chestnuts.

Wash 1.5 cups of white rice and 1/2 cup of mochi rice.

Add 2 cups of water, 1 teaspoon of salt and 1 teaspoon of sake (rice wine), mix well.

Turn your rice cooker on and let it do its job.


NOTES: this turned out better than the Yaki Kuri Gohan I made back in 2006 and way better than the one I made back in 2012.

Even though I still managed to poke the softest part under my thumbnail while peeling the hard shell...ow! This was worth it.


Kalin's Mommy said...

Oh Kat, that looks delish! Will try making that one day! Thank you! Mich

Marie said...

Yes, looove chestnuts! I would probably never attempt to peel them, though, haha. :) Kudos to you!!

K and S said...

Hope you like it Mich!

Next time I think I will buy them peeled Marie, lol!

Take care you two!

Rowena said...

Haven't yet seen chestnuts in the supermarket, but they should be here soon. I have to agree that they are a lot of work to prep!

K said...

Looks delicious!

K and S said...

hope you get some chestnuts soon, Rowena :)

Thanks K!

Take care you two!