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RECIPESarrowRice CookersarrowKurigohan (Japanese Chestnut Rice)
<i>Kurigohan</i> (Japanese Chestnut Rice)
  Here we introduce a common recipe that symbolizes autumn in Japan. Kuri, or Japanese chestnut, can be boiled and eaten out of the shell or cooked with rice as in this recipe. The kuri adds a hint of sweet taste to the rice, and its bright yellow color makes a beautiful presentation that reminds us of fall.

<For 5 or 10 cup Zojirushi Rice Cookers>
Ingr
edients (serves 4-6):

To Prepare in Advance:

  • 250g (about 10-12) raw chestnuts in their shell

To Cook in the Rice Cooker:

  • 3 cups (rice measuring cup) short or medium grain white rice
  • Water to fill to water level 3 for white rice
  • 2 tsp. mirin (Japanese sweet rice wine)
  • 1 tsp. salt                                                      

<For 3 cup Zojirushi Rice Cookers>
Ingredients (serves 2-3):

To Prepare in Advance:

  • 125g (about 5-6) raw chestnuts in their shell

To Cook in the Rice Cooker                         

  • 1.5 cups (rice measuring cup) short or medium grain white rice
  • Water to fill to water level 1.5 for white rice
  • 1 tsp. mirin (Japanese sweet sake)
  • 1/2 tsp. salt
1

Soak the chestnuts in hot water for 30 minutes. Use a knife to make a cut around the chestnut, starting from the bottom, then peel the hard shell and skin.

2

Measure rice accurately and place in inner cooking pan. Rinse rice under water until water clears. Add the mirin and salt, then add water by filling up to the water scale marked “3” for “White Rice” for 5 and 10 cup rice cookers, and up to “1.5” for 3 cup rice cookers.

3

Add the peeled chestnuts from step 1, and mix well. Cook the rice using the “Mixed” setting.

4

When rice completes cooking, open the lid and fluff the rice to loosen and serve.

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