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Chopsticks pulling a chestnut out of a bowl of Japanese chestnut rice.

Japanese Chestnut Rice {Kuri Gohan}

  • 著者: アシャ
  • 準備: 45 minutes
  • 調理: 1時間
  • 合計時間: 1 時間 45 分
  • 分量: 4 人前 1x
  • 分類:
  • 国: 日本


Perfectly seasoned rice that is infused with the flavour and aroma of fresh chestnuts in this delicious winter side dish. 



15 chestnuts

2カップ Japanese short-grain rice (180 ml standard rice cooker cups)

2 大さじ みりん

2 大さじ sake *

1 小さじ 塩

1 小さじ hondashi **

roasted black sesame seeds, to taste


Bring water to a boil over medium heat in a large saucepan. Add chestnuts and boil for 3 minutes. This is to soften the peel and skin, making them easier to clean.

Meanwhile, add rice into 炊飯器 bowl. With the bowl in your sink, add cold water and gently rub the rice grains together to wash them. The water will become a milky white. Pour the cloudy water down the drain and repeat this washing process 4-5 times until the water becomes almost completely transparent.

Fill the rice cooker bowl with the normal amount of water recommended for cooking, dry off the outside of the bowl, and place it back into the rice cooker. 

Strain the chestnuts once they have finished boiling. You have to completely remove the peel and inner skin. It will be easier to do this while they are still warm. Cut around the edge of the nut's base and peel outwards (see reference image above). Lightly rinse and strain the completely cleaned nuts and set them aside.

Stir みりん, sake, and salt into the rice cooker with the rice. Place the chestnuts on top of the rice. It's ok if they are poking out of the water. Sprinkle the hondashi on top, close the lid and let sit for 30 minutes.

Start the rice cooker and cook on normal mode.

Once it is finished, gently stir the rice. Serve in individual serving bowls topped with roasted black sesame seeds.



* Cooking sake (ryōrishu 料理酒) is used for this dish. However, if you can't find it you could use drinking sake instead. The difference  between them is that cooking sake has some added vinegar and salt for seasoning.

** Hondashi is a very common ingredient in Japanese cooking. It is a seasoning made from smoked and dried bonito fish, and is basically the Japanese equivalent to bouillon.


  • 1食あたり:
  • カロリー: 230
  • 糖質: 3.3 g
  • 塩分: 627.7 mg
  • 脂質: 1.3 g
  • 炭水化物: 45.5 g
  • タンパク質: 3.2 g
  • コレステロール: 0 mg

キーワード: Japanese Chestnut Rice

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