Friday, January 29, 2010

Oishii: Kuri-gohan (Rice with Chestnuts and Sweet Potato)

This is homestyle Japanese cooking - tasty and comforting.  And easy!  In the winter you'll find many homes making kuri gohan or rice with chestnuts.  But this is a variation which includes Japanese sweet potato (satsumaimo) as well.

Satsumaimo Kuri Gohan

2 cups sushi rice (Japanese short grain)
2 cups water
10 large chestnuts (cooked and shelled)
1 large or 2 small sweet potatoes (peeled and diced)
2.5 T mirin
1 tsp salt
kombu (small 4-inch strip)
black sesame seeds

Rinse the rice until the water runs clear. 

Add all the ingredients (except the sesame seeds) to a medium pot, mix well and bring to boil. Reduce heat to low, cover pot and let simmer for about 12-15 minutes or until rice is cooked through.  Remove from heat and let the rice sit for 5-10 minutes to absorb the flavors and to further cook the potatoes.

Using an automatic rice cooker is even easier.  Simply add all the ingredients (except the sesame seeds) to the cooker, mix well and cook using the white rice setting (or per your cooker's directions). 

Before serving remove the strip of kombu, fluff the rice and sprinkle with the black sesame seeds.
I served mine with broiled salmon, sauteed chard, and nori.  Prefect comfort food that is healthy and easy to make.  Try it and let me know how it came out!

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