Rice with Chestnuts (Kuri-gohan)

The warm and distinctive flavour of chestnuts makes simple rice into an autumn feast.


Serves: 4

  • 450g rice, uncooked
  • 12-16 chestnuts
  • black sesame seeds, toasted, to garnish
  • 660ml dashi
  • 1 tbsp sake
  • 1 tbsp mirin
  • 1 tsp salt


  1. Shell the chestnuts and remove the inner skin.
  2. Soak the chestnuts in water for 2-3 hours, then cut any larger chestnuts into bite size pieces.
  3. Place the rice, chestnuts, dashi, sake, mirin and salt into a rice cooker and cook.
  4. Serve in a bowl, sprinkled with toasted black sesame seeds.