Rice cooked with Japanese chestnut
Rice cooked with Japanese chestnut is wonderful tasty. But it takes a lot of time and labor to pare. So Peco buy most high price one offset time and labor.
- 10 Japanese chestnut (big sized)
- 1/2 teaspoon "myouban" (a kind of ammonium)
- 2 cups rice
- 4 inch Kombu
- sake, salt
- roasted sesame seeds
Cut the level
- Put chestnut into pan and pour water. Leave for 30 minutes.
- Peel the chestnut. Pour 1 liter water into bowl, add myouban. Cut the level surface of chestnut (see picture) and bark the remainder of nutshell with knife. Please be carefull not to cut your finger. Soak the chestnut into bowl as soon as peel.
- Wash the rice. Stir as you press rice hard with the palm of your hand, add water and rinse out white water. Repeat 3-4 times until water becomes almost clear, then drain. Put rice and dried Kombu into rice cooker and pour 2 cups water and leave for 30 minutes.
- Remove Kombu from the rice cooker at once, put the chestnut and back Kombu. Add 2 tablespoons sake 1/3 teaspoons salt and switch on rice cooker.
- As soon as water comes to boil in the rice cooker, remove Kombu quickly.
- Fill the bowl with cooked rice and sprinkle with roasted sesame seeds.