Chestnut rice, Sesame-tofu making report
Chestnut rice is an Autumn-early winter dish in Japan.
The crumby texture and the sweetness of chestnut matches dramatically well with the slightly salty rice seasoned with soy sauce!
By cooking rice with a deep-pan (or a rice cooker), this recipe takes only 25 mins to prepare.
- 100g of cooked chestnuts*
- 2 cups of sweet rice or normal Japanese rice
- 1 cup of cold water
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin (sweetened sake)
- 1 tablespoon of sake (if available)
- 1/2 teaspoon of salt
- 1 teaspoon of sugar
- 5cmx10cm of kombu (seaweed if available)
*You can find the cooked chestnut in Waitrose or some organic shops.
1. Wash sweet rice in clod water, drain it through a net. Desirably soak the rice in water for 3-4 hours but not necessary.
Add all ingredients except chestnut in a deep pan or a rice-cooker container
2. Cook rice as normal. Should you cook the rice in a pan, please refer "How to cook Japanese rice without a rice cooker"(click to see the direction!)
3. Once the rice is done, remove the konbu-seaweed and then add chestnuts. Combine all ingredients well to serve.
Time to prepare chestnuts rice : 25 mins
Total cost: 2.5 pounds (1.5 pounds for chestnuts, 1 for rice and other ingredients)
The other day, I got a report from my lovely friend who tried one of my recipes "Sesame-tofu" (click to see the recipe). She send me a photo of her tofu as the following.
Instead for a leaf gelatine, she used the powdered one and told me that it worked well.
According to her, she and her friends enjoyed this sesame-tofu with soy sauce as well as a hint of wasabi.
I am so pleased with this report!
Thank you very much for trying my recipe!!
Such lovely report keeps me up and cheers my cooking appetite!!!