Japanese chestnut rice (Kuri-Meshi)

 

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Source: Japanese Cooking (1984).  By Jon Spayde.  Introduction by Emi Kazuko.  Published by Chartwell Books, Inc.  ISBN: 0-89009-822-0.

• 15 large, fresh chestnuts -or- (4) 7 ounce bottles of yellow chestnuts (available in Oriental markets)

• 8 ginkgo nuts

• 1/2 teaspoon (2.5g) salt

• 4 cups water

• 3-1/2 cups short-grain rice

In Japan, chestnuts appear on the market in late September.  This dish is a fall favorite throughout the country.

Preparation: If you are using fresh chestnuts, shuck them and remove the inner skin, using a small, sharp knife.  Cut the nuts in halves or quarters, depending on their size. 

If you are using the bottled variety, drain thoroughly and halve the chestnuts.  Try to avoid crumbling them.  Rinse the chestnuts thoroughly in cold water. 

Peel the ginkgo nuts and chop in half.

Dissolve the salt in the water.  Place the rice in a cooking vessel or automatic rice cooker and pour the salt-water over the rice.  Add the chestnuts and gingko nuts.  Cook according to the general instructions for rice; be sure to let the rice stand for 15 minutes, covered, before serving.

Serve hot in individual bowls.

Give each diner his or her share of chestnut pieces and ginkgo nuts.