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.
Contemporary & Traditional
Simple, Delicious, and Vegan
By Miyoko Nishimoto Schinner
Book Publishing Company, July 1999
Paperback, 176 pgs., $12.95
Recipe Reprinted by permission.
This page created September 1999
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