Autumn is here, and winter will be on its way before we know it, so this month I decided to cook something warm, comforting and seasonal: Chestnut & Mushroom Rice (栗とキノコのごはん). I found the recipe in a magazine called Japan Close-Up, and it looked very easy. I was a bit concerned about being able to find sweet chestnuts, but it turns out regular chestnuts from the supermarket work just fine!
Chestnut & Mushroom Rice (栗とキノコのごはん)
Ingredients (serves 4)
- 3 cups rice (uncooked)
- 150g sweet chestnuts
- 150g various mushrooms
- 600ml water
- 1 tsp salt
- 1 tbsp cooking sake
- 1 tbsp mirin
Remove the brown husks from the chestnuts and soak them in water until the skin becomes soft. Peel the skin with a knife. (NB. This isn’t easy!)
Cut the mushrooms into pieces. (I used a mixture of enoki, oyster, shiro-shimeiji and shiitake mushrooms.)
Put the washed rice, salt, cooking sake, mirin and water into a rice cooker.
Add the mushrooms and chestnuts.
Cook on the normal rice cooking setting. (If you don’t have a rice cooker you can still make this dish using a pan. Bring the ingredients to the boil with a lid on the pan, then cook over a low heat for 10 to 13 minutes. Don’t take the lid off while its cooking!)
When the rice cooker says it’s done, open it up and serve. Delicious!
I decided to make some of the spare cooked chestnut and mushroom rice into onigiri (rice balls) to have for my lunch tomorrow, and I’ll probably freeze a couple too. I’ve read that rice balls freeze really well, so hopefully I’ll be able to have them in a week or so.
I’ll be back in December with a new recipe. If you have any suggestions, or perhaps you would like me to try one of your recipes from a book or website, please leave a comment below or get in touch! All the recipes I try on this blog have some connection to Japan and, because I don’t eat meat, they need to be vegetarian or pescetarian. I’m particularly interested in helping to promote Japanese recipe books, so do let me know if you have one I might like!